Ingredients
3/4 cup plus 2 tablespoons sugar1/3 cup all-purpose flour1/8 teaspoon salt1-3/4 cups 2% milk8 large egg yolk, room temperature, beaten2/3 cup canned pumpkin1-1/4 teaspoons vanilla extract1/4 teaspoon ground cinnamon1/4 teaspoon ground ginger1/8 teaspoon ground nutmeg1 sheet frozen puff pastry, thawed2 tablespoons confectioners’ sugar
Preparation
In a large saucepan, combine the sugar, flour and salt; stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from the heat. Stir in the pumpkin, vanilla, cinnamon, ginger and nutmeg. Transfer to a bowl. Press plastic wrap onto surface of custard. Refrigerate until cool, 2 hours.
Preheat oven to 375°. On a lightly floured surface, roll out pastry into a 12-in. x 10-in. rectangle. With a sharp knife, cut into 15 rectangles, each 4x2-in. Place 1 in. apart on ungreased baking sheets. Bake until puffed and golden brown, 15-20 minutes. Remove to wire racks to cool.
To assemble, split pastries in half horizontally. Place 10 bottom layers on a work surface; spread each with a scant 2 tablespoons pumpkin custard. Top with 10 pastries, remaining custard and remaining pastries. Sprinkle with confectioners’ sugar. Refrigerate for 1-2 hours before serving.
