Pumpkin Spice Pasteis de Nata


  • 2 c Cake Flour
  • 2 c Cornstarch
  • 1 gal. Whole Milk, divided use
  • 2 ea. Cinnamon Sticks
  • ½ slice Lemon Peel
  • 1½ T Vanilla Extract
  • 30 ea. Egg Yolks
  • ¾ c Spiced Pumpkin Purée
  • Pastry Dough Sheets, as needed
  • Melted Butter, as needed
  • Sugar Syrup, recipe follows


Combine cake flour and corn starch, and whisk in ⅓ gallon of milk until well blended; set aside.

Heat remaining milk, 1 cinnamon stick and lemon peel until mixture boils; stir constantly. Whisk in the flour/corn starch mixture; remove from heat.

Whisk in sugar syrup, strain and add remaining cinnamon stick and vanilla; cool. Stir in egg yolks and spiced pumpkin purée. Refrigerate for at least 8 hours or overnight.

Spread a thin layer of butter on pastry dough sheets and roll into a tight log. Seal with plastic wrap and refrigerate for at least 2 hours. Cut log into 1-inch slices and place inside nata baking tin cups. Push dough against the bottom and up the sides of the cup until it reaches at least ⅛ inch past the top. Place baking tins on a baking tray and fill each cup ¾ of the way with custard.

Bake in a 500°F oven set to convection for 8 or 9 minutes until the custard is browned and bubbly and the tops start to blister and caramelize. Makes 100 single servings.

To make sugar syrup: Combine 4 cups of sugar and 2½ cups of water in a large saucepan. Add 1 cinnamon stick and 1 lemon peel slice, and bring to a boil. Boil for 3 minutes; strain.

Chef Mauro Magalhaes | Natas and Bowls, Kearny, New Jersey