Pumpkin Spice Natilla holds all the fall feels in one delicious bowl. It is creamy, warm, spiced and has a beautiful orange hue. Our Classic Natilla recipe is enhanced by traditional fall spices and pumpkin puree that somehow make it even more luscious than the original.
The Pumpkin Spice Trend is impossible to ignore. Each year as September closes it’s as if we have more and more pumpkin spice thrust upon us. We felt like we couldn’t run or hide, so we just gave in.
This Pumpkin Spice Natilla is such a good way to mix things up a little. You’re taking something that is so classic and traditional and giving it an unexpected twist. It seems strange to add pumpkin, but the sweetness and creaminess of the pumpkin bring an extra layer of luxury to one of your childhood favorites.
Our Pumpkin Spice Natilla Tips
- This Pumpkin Spiced Natilla is great served hot or cold. It can also be a layer in a trifle with lady fingers, a parfait with yogurt and nuts or a filling to our rum cake.
- You don’t absolutely need a Fine Sieve, but if you do have one it really does make a difference when you pass the mixture through because it ensures a smoother Natilla.
- You can use freshly roasted pumpkin but canned pumpkin is much more concentrated and convenient. It also allows for the recipe to come together very quickly.
- Now about those spices… Don’t overdue it on the spices. They are strong and can overpower the pumpkin and vanilla. Balance is everything in a dish like this. … If you live for pumpkin spice lattes and cinnamon candles then you can add ½ teaspoon of ground pumpkin spice while adding the other spices.
- You can make this a few days before you need it and cover it with plastic wrap until you are ready to use.
Pumpkin Spice Natilla
Course: DessertCuisine: Cuban, AmericanDifficulty: Easy12
servings10
minutes40
minutesIngredients
1 can (12 oz) of evaporated milk
1 can (14 oz) of condensed milk
3.5 cups of whole milk, room temperature, divided
¼ teaspoon of salt
4 egg yolks
¼ cup of corn starch
¼ cup of cold water
1 tablespoon of vanilla
½ a vanilla bean, sliced lengthwise
1 can of pumpkin puree
1 cinnamon stick
½ tablespoon of ground cinnamon
Freshly ground nutmeg
4 cloves, left whole
Garanish: with cinnamon sticks, more ground cinnamon or whipped cream
Directions
- In a small bowl mix together the cornstarch and the water with a whisk. Set aside.
- In a blender add only 3 cups of milk, the can of Evaporated Milk, can of Condensed Milk, 4 egg yolks and the pinch of salt. Blend on high for 1-2 minutes to incorporate. Using a mesh sleeve if you have one, if not it’s ok, add the cornstarch and water as well to the blender and just mix quick.
- Using a fine mesh sieve, add the blender mixture into a heavy bottom pot.
- Scrape the seeds of the vanilla bean and add the tiny seeds and the pod to the milk. Then add the cinnamon stick, cloves, ground cinnamon and freshly grate nutmeg with a microplane.
- Heat the pot to medium.Once you start this recipe you are committed for the next 10-12 minutes! Mix with a rubber spatula or whisk constantly. It will start to thicken after 6 minutes.
- Once you start seeing bubbles,it’s a sign the natilla is cooking but you don’t want it to burn or over cook. Drop heat to low and continue to stir constantly. Again- you can’t step away.
- If you feel the bottom of the pan sticking, don’t scrape it. Just let it be and slowly mix only the top until it is very thick and bubbling vigorously.
- Set a fine mesh sieve on top of a bowl and strain the mixture. Don’t skip this step!
- Remove the sieve, add the pumpkin puree and whisk until it is completely incorporated.
Then whisk in the remaining half cup of milk. This will stop the mixture from continuing to cook and thicken. Whisk in the vanilla extract. - Serve in small individual portions or in a large ramekin. Top with whipped cream and cinnamon if you’d like. It tastes delicious hot and straight from the pot, but natilla is traditionally served cold. Allow it to set in the fridge for a few hours
