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This pumpkin pastry cream is a simple twist on the classic vanilla pastry cream. We add canned (or homemade) pumpkin puree and a bit of pumpkin pie spice and adjust the proportions of the other ingredients to get the right texture. That’s it.

Recipe Info

This recipe is:

All about cozy fall flavor. A seasonal twist on classic pastry cream, this version combines pumpkin puree and warm spices for a rich, autumn-inspired filling.
Simple & foolproof. The process is nearly identical to making traditional pastry cream, so it’s easy to follow—even if it’s your first time.
Make-ahead friendly. The pastry cream keeps well in the fridge for 3-4 days, making it a great option to prep in advance for desserts.

Making pumpkin pastry cream for the first time? Read the ingredient notes, step-by-step instructions, and tips. If you’re familiar with the recipe, feel free to jump straight to the recipe card.

Extra Learning

Before we jump in, here’s a handy resource to help you nail this recipe:

How to Temper Eggs. My quick guide to tempering eggs—a handy technique you’ll use when making this pastry cream. If you’ve never heard of it or never tried it before, be sure to give this a read.

Ingredient Notes and Substitutes

Egg yolks.
Milk. Whole milk works best, but skim milk should work fine, too. Milk alternatives are also an option, though the final flavor will be slightly different. If you’re using a vegan milk alternative, check if it’s sweetened or not. If it’s sweetened, reduce the sugar by a quarter and adjust after cooking if needed.
Pumpkin puree. Both homemade and canned pumpkin work well. If you’re using homemade, let it sit in a fine mesh strainer for 10-15 minutes to get rid of any excess water.
Pumpkin pie spice. The pumpkin pie spice makes or breaks this recipe. Use your favorite brand or a homemade blend. I recommend (and use) this recipe from Sally’s Baking Addiction for a homemade version.
Cornstarch. Cornstarch is ideal here. You could also use potato starch (half the amount), but it’s a bit trickier. Check out my article on cornstarch versus potato starch if you want to use potato starch.
Brown sugar. Brown sugar pairs beautifully with pumpkin, making it the best choice. If needed, substitute with granulated sugar.
Vanilla extract. Vanilla extract enhances the flavor, but it’s optional.
Unsalted butter. Plain unsalted butter is all you need.

How to Make Pumpkin Pastry Cream Video

Pumpkin Pastry Cream #recipe #pumpkin #pastrycream

How to Make Pumpkin Pastry Cream

Boil the milk mixture. In a pot, combine the milk, pumpkin puree, vanilla extract, pumpkin pie spice, and brown sugar, then whisk until smooth. Bring the mixture to a boil, stirring occasionally.

Mix milk, pumpkin puree, vanilla
extract pumpkin pie spice, and
brown sugar then bring to a boil

Prep yolks. While the milk is heating, whisk the yolks in a large bowl, then stir in the cornstarch and a couple of teaspoons of the milk mixture to thin things out. Set aside.

Whisk the
egg yolks
Stir in
the cornstarch

Temper eggs. When the milk mixture starts to bubble, remove it from the heat. Gradually pour a few tablespoons of the hot liquid into the yolk mixture, whisking constantly to avoid curdling. Repeat this 3 to 4 times until you’ve incorporated most or all of the milk, keeping the whisk moving throughout.

Gradually add a few tablespoons
of the hot milk to the yolk mixture

Cook until thick and bubbly. Return the combined mixture to the pot and cook over medium heat, stirring constantly, until it noticeably thickens and begins to bubble. Depending on your pot and heat intensity, this typically takes 2 to 4 minutes. Don’t rush it—this helps prevent the yolks from curdling.

Heating the mixture — Cook over medium heat until it thickens

Take off the heat and whisk. Once thickened, remove the pot from the heat and continue whisking for about a minute to bring the mixture just past its point of maximum thickness.
Stir in butter. Add the butter and stir until it’s fully melted and incorporated.

Adding butter — Stir in butter until it is fully incorporated

Taste test. Sample the cream (be careful, it’s hot) and adjust with more brown sugar or pumpkin pie spice if needed.
Strain if needed. If you see bits of cooked egg or want a silky-smooth consistency, press the cream through a mesh strainer to catch any lumps.

Stirring in the butter — Adjust flavors and strain to remove lumps

Cover and chill. Place plastic wrap directly on the surface of the pastry cream to prevent a crust from forming. Let it cool at room temperature for at least 30 minutes, then refrigerate until ready to use.

Whisk and use. After chilling, the pastry cream will have a stiff, pudding-like texture. Don’t worry—this is normal. Break it up with a fork, then whisk for a minute or two until it’s smooth. It’s now ready for piping.

A scoop of pumpkin pastry cream on a spatula

Tips

Chill on a plate. To cool the cream faster, spread it onto a large plate or bowl (or a couple of them). A larger surface area speeds up chilling. Cover with plastic wrap to avoid a crust forming.
Make it in advance. This pastry cream keeps for 3 to 4 days in the fridge, so you can easily prepare it ahead of time. I usually make all my pastry creams the day before assembling the dessert.
Keep whisking. Once you start working with hot yolks, you need to keep whisking until the cream is off the heat and then for an extra minute after that. This prevents curdling. Think of it as your arm workout for the day.

Homemade pumpkin pastry cream in a dessert glass

Make it lighter. This cream is delicious but might be a bit rich if used in large quantities, like when filling cream puffs. To lighten it, fold in whipped cream and stabilize with gelatin. This setup is called diplomat cream and I got a whole guide on making diplomat cream.
Make it richer and sturdier. While this pastry cream pipes nicely, it’s not as sturdy as buttercream. If you need a richer, more stable version that holds its shape well, turn it into cream mousseline. The linked article explains the whole process.

Storage

You can store this pastry cream in the fridge for 3 to 4 days. Make sure the container is sealed tightly so the cream doesn’t absorb any smells.

Other Recipes to Try

Looking for more? Try some of the following recipes:

Pumpkin eclairs with maple glaze. These pumpkin eclairs use this pumpkin pastry cream as their filling. I topped them with a simple maple glaze and they turned out delicious.
Pastry cream flavors. Want to test out other pastry creams? Here’s a list of 12+ flavors I already covered.