Pumpkin Pastry Cream [Pumpkin & Pumpkin Pie Spice]

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This pumpkin pastry cream is smooth, rich, and the perfect way to bring cozy pumpkin flavor into your favorite desserts.

Recipe At a Glance

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.

So, if you’ve ever made pastry cream before, you’ll feel right at home. And if you haven’t, the steps are simple, and the process is straightforward, so you should nail it on your first try.

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.

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

1. 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.

2. Prep yolks. While the milk is heating, whisk the yolks in a large bowl, then stir in the cornstarch. Set aside.

3. 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.

4. 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.

5. 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.
6. Stir in butter. Add the butter and stir until it’s fully melted and incorporated.

7. Taste test. Sample the cream (be careful, it’s hot) and adjust with more brown sugar or pumpkin pie spice if needed.
8. 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.

9. 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.

10. 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.

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.
• 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.

Recipes That Use Pumpkin Pastry Cream

Here are my recipes that use this pastry cream:

• Pumpkin eclairs with maple glaze.

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.

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