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Home » Desserts » Frostings & Glazes » Pumpkin Pastry Cream

Pumpkin Pastry Cream

By: Rosemary Published: October 13, 2021 Updated on: October 22, 2021

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This delicious Creamy Pumpkin Pastry Cream is quick and easy. The perfect filling for cakes, pies, cookies and even cream puffs! Or why not change up your Thanksgiving and make a pastry cream crostata instead of a pumpkin pie?

Pumpkin pastry cream in a glass jar.

I decided to make this based on my Italian Pastry Cream recipe, after making a few pumpkin recipes I had some extra puree in the freezer and thought why not add an Italian touch to Thanksgiving this year? So that’s how I came up with a Pumpkin Pastry Cream Crostata, recipe to follow very soon.

Table of Contents

  • What are the ingredients
  • What is Pastry Cream
  • How to make it
      • Never Miss a Recipe!
  • Tips for making it
  • Recipe FAQs
  • Pumpkin Pastry Cream
    • Ingredients US CustomaryMetric 1x2x3x
      • * For homemade Pumpkin Puree.
    • Instructions 
    • Notes
    • Nutrition

What are the ingredients

  • Pumpkin Puree – I made my own Homemade Puree using a butternut squash although an acorn squash would also work. Or you can use store bought puree, just make sure it is made with no additions.
  • Milk – I used whole milk although 2% would also work.
  • Cream – be sure to use whole, heavy or whipping cream, with at least 30% fat.
  • Egg Yolks – should be room temperature, they are used to help thicken the cream.
  • Flour – or Cornstarch – also used as a thickener.
  • Sugar – it adds sweetness and helps to give the cream a smooth and even texture.
  • Vanilla – for flavor.
  • Cinnamon – also for flavour.
  • Pumpkin Pie Spice
Some of the ingredients for pastry cream.

What is Pastry Cream

Also known as Creme Patissiere it is thick like a custard that is made with egg yolks, sugar and milk, I like to include cream also because it gives it a creamy texture and more delicious taste. It is thickened with either flour or cornstarch.

How to make it

In a medium pot heat the milk and cream until very hot, but not boiling, remove from heat and let cool to warm.

In a medium pot whisk together the yolks and sugar until well combined. Add the flour and vanilla and combine well.

Milk & cream heated and egg & sugar in a medium silver pot.

Place the pot with the yolks, over low/medium heat and slowly add the milk, whisking continuously.

Milk heated until very hot.

Once all the milk has been added, add the puree, cinnamon and pumpkin pie spice.

Eggs & sugar beaten together with puree & vanilla added.
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    Continue whisking on medium heat, until the mixture has thickened. Remove from the heat and place in a heat proof bowl, cover the top of the cream with plastic wrap, make sure the plastic is touching the cream, let the pastry cream, cool to room temperature, then either use or refrigerate until ready to use.

    Pastry cream thickened in the pot.

    Tips for making it

    • Use the fresh ingredients with a longer expire date, that way the cream will last longer.
    • Be sure to continuously whisk the mixture or it will end up being very lumpy, and that is the last thing you want.
    • Don’t cook the cream on too a high heat, medium heat is perfect.
    • Once thickened place in a clean bowl and cover with plastic wrap, make sure it touches the cream, that way it keeps from forming a skin on top.
    • You can use the cream after it cools, but it does taste better if refrigerated for at least 3 hours.
    • While the pastry cream cools it will thicken even more.
    Pastry cream in a glass jar.

    Recipe FAQs

    How to store pastry cream

    Be sure to store the cream in clean bowl, covered in plastic and the plastic is covering all the pastry cream on top, it must be stored in the refrigerator, it will keep for 3-4 days in the fridge.

    Can you freeze it?

    No you should never freeze it, because it will not have the same creamy texture when thawed, the ingredients will separate.

    What if my cream is too thick?

  • If you find the cream too thick, add a drop or two or milk or cream to thin it up. Although it is best to bring it to room temperature before using, stir it together because that will thin it up a bit too.
  • What if the cream is too lumpy?

    You could try passing it through a sieve, to remove the lumps, if that doesn’t work, then you might just have to start over.

    Pastry pumpkin cream in a glass jar.

    It also makes a delicious filling for these Italian Cream Filled Pastries /  Pasticiotti   or even Layer Cakes or how about some Bignè? However you use it, my kids have been known to eat it with a spoon. I hope you like. Enjoy!

    Pastry pumpkin cream in a glass jar.

    Pumpkin Pastry Cream

    Rosemary Molloy
    This delicious Creamy Pumpkin Pastry Cream is quick and easy, perfect filling for cakes, pies, cookies and even cream puffs!
    5 from 7 votes
    Prevent your screen from going dark
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    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Dessert
    Cuisine Italian
    Servings 2 cups
    Calories 408 kcal

    Ingredients
     
     

    • ⅔ cup milk (I used whole milk)
    • ⅔ cup cream (whole/heavy/whipping)
    • 2 large egg yolks (room temperature)
    • ½ cup granulated sugar (or caster/fine sugar)
    • 1¾ tablespoons all purpose flour/cornstarch
    • ½ teaspoon vanilla
    • ½ cup pumpkin puree (homemade or store bought)*
    • ½ teaspoon cinnamon
    • ½ teaspoon pumpkin pie spice

    * For homemade Pumpkin Puree.

      Instructions
       

      • In a medium pot heat the milk and cream until very hot, but not boiling, remove from heat and let cool to warm.
      • In a medium pot whisk together the yolks and sugar until well combined. Add the flour and vanilla and combine well.
      • Place the pot with the yolks, over low/medium heat and slowly add the milk, whisking continuously.
      • Once all the milk has been added, add the puree, cinnamon and pumpkin pie spice, continue whisking on medium heat, until the mixture has thickened, approximately 15 minutes.
      • Remove from the heat and place in a heat proof bowl, cover the top of the cream with plastic wrap, make sure the plastic is touching the cream, let the pastry cream, cool to room temperature, then either use or refrigerate until ready to use. Pastry cream tastes even better if you make it ahead of time and let it chill in fridge for approximately 3 hours before using. Enjoy!

      Notes

      For room temperature, remove from the fridge 45-60 minutes before using.
      Be sure to store the cream in clean bowl, covered in plastic and the plastic is covering all the pastry cream on top, it must be stored in the refrigerator, it will keep for 3-4 days in the fridge.

      Nutrition

      Calories: 408kcalCarbohydrates: 13gProtein: 8gFat: 37gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 301mgSodium: 74mgPotassium: 199mgFiber: 1gSugar: 4gVitamin A: 1546IUVitamin C: 1mgCalcium: 175mgIron: 1mg
      Keyword pastry cream, pastry cream dessert, pumpkin pastry cream
      Tried this recipe?Let us know how it was!
      Pumpkin Pastry Cream

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        Fall/Winter, Frostings & Glazes, Thanksgiving

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        1. John Hollan says

          September 19, 2022 at 10:22 pm

          5 stars
          I used this recipe to fill some seasonal eclairs. They are so delicious… it is like having a very creamy and portable pumpkin pie! This recipe will get used again and again and again!

          Reply
          • Rosemary says

            September 21, 2022 at 9:07 pm

            Hi John, thanks so much, so glad you like the recipe. Great idea with filling eclairs. Take care!

            Reply
        2. Kaye Bullock-Kingham says

          October 17, 2021 at 6:06 pm

          Hi,
          Thanks for posting the recipe. But you did not say how much sugar is needed.

          Kaye

          Reply
          • Rosemary says

            October 17, 2021 at 6:42 pm

            Hi Kaye, sorry about that, I just added, thanks so much for letting me know. Have a wonderful Sunday.

            Reply
            • Kaye Bullock-Kingham says

              October 17, 2021 at 6:49 pm

              5 stars
              Hi,

              So I used your italian pastry cream recipe in the meantime and added the pumpkin puree (with clove, nutmeg, cinnamon added) and I want to eat the whole bowl! It’s like pumpkin pie in a cream form. Thanks again for amending the recipe anyway. I’m now going to make your donuts (baked) for the cream. Enjoy your Sunday!

              Kaye

            • Rosemary says

              October 19, 2021 at 8:55 pm

              Hi Kaye, thanks so much, I know I had the same problem, I couldn’t stop tasting it. 🙂

        Hi, I'm Rosemary.

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