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Pumpkin Pastry Cream

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  • 2/3 cup firmly packed light brown sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups whole milk
  • 4 large egg yolks plus 3 whole eggs
  • 1 cans pure pumpkin
  • 1 teaspoons grated fresh ginger
  • 1 teaspoons pure vanilla extract


  1. In a heavy-bottomed saucepan, whisk together the brown sugar, cornstarch and 1/4 teaspoon salt. Whisk in the milk, then whisk in the egg yolks. Stirring constantly, bring the mixture to a simmer (about 8 minutes). Simmer, whisking, until thickened, 1 to 2 minutes. Whisk in the pumpkin and ginger and cook, stirring, for 1 minute.
  2. Transfer the pumpkin mixture to a bowl and stir in the vanilla. Place a piece of parchment paper directly against the surface.
  3. Refrigerate the pastry cream until chilled, at least 2 hours and up to 2 days.