An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (7)
Pumpkin Pastry Cream
NUTRITION · PER SERVING30M COOK
CAL 30%·PRO 17%
CARBS 65G43% OF CAL
3G FIBER7G OTHER56G TOTAL SUGAR
FAT 36G53% OF CAL
19G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A pumpkin-spiced pastry cream made with eggs, milk, and heavy cream. Used as a filling for cakes, pies, and cream puffs.
componentitalianvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- ⅔ cup milk (I used whole milk)
- ⅔ cup cream (whole/heavy/whipping)
- 2 large egg yolks (room temperature)
- ½ cup granulated sugar (or caster/fine sugar)
- 1¾ tablespoons all purpose flour
- ½ teaspoon vanilla
- ½ cup pumpkin puree (homemade or store bought)*
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
At a glance
PER SERVING · TIME 30M
CAL 30%·PRO 17%
CARBS 65G43% OF CAL
3G FIBER7G OTHER56G TOTAL SUGAR
FAT 36G53% OF CAL
19G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 64mg
- Total sugar
- 56g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 200mg
- Calcium
- 166mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 64MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.