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Pumpkin Pastry Cream

Ingredients

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.

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