Pumpkin Pastry Cream
Ingredients
- 2/3 cup granulated sugar
- 6 tablespoons cornstarch
- 2 large eggs
- 2 large egg yolks
- 1 tablespoon pumpkin pie spice
- 2 cups heavy cream
- 1 cup whole milk
- 1 ½ teaspoons powdered gelatin
- 1 ½ tablespoons cold water
- 2 teaspoons pure vanilla extract
- 1 cup pumpkin purée
- 3 tablespoons unsalted butter cut into small cubes, softened
Instructions
- Mix powdered gelatin with cold water in a small bowl and allow the mixture to bloom for 5-10 minutes.
- In a large heatproof bowl, whisk together sugar, cornstarch, eggs, egg yolks and pumpkin pie spice.
- In a large saucepan, combine cream and milk. Heat the mixture over medium heat until it comes to a simmer.
- Remove the cream and milk from the heat, and whisking continuously, slowly pour the hot cream mixture into the egg and sugar mixture until the eggs are tempered.
- Pour the mixture back into the same large saucepan and place over medium heat, whisking constantly.
- Increase heat to medium high and whisk until mixture becomes bubbly and thick, approximately 1-2 minutes. Remove from the heat.
- Whisk the bloomed gelatin into the hot pastry cream until it is completely melted down.
- Place a fine sieve over a large heatproof bowl. Pour the pastry cream into the sieve to catch any bits of egg that may have coagulated.
- Remove the strainer from over the bowl.
- Whisk vanilla extract, pumpkin purée and butter into the pastry cream until well combined and butter is melted.
- Place a piece of plastic wrap directly onto the surface of the pastry cream and refrigerate for at least one hour.
- Use pastry cream before it becomes too firm to scoop into small glasses or into a tart or pie shell. Chill in refrigerator.
Notes
Makes approximately 4 cups