Ingredients

• 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

Instructions

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.