Pumpkin Boston Cream Pie
INGREDIENTS
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For the Maple Pastry Cream:
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1 1/2 cups milk (I used 1%)
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6 egg yolks
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1/2 cup pure maple syrup
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1/4 cup cornstarch
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1/2 teaspoon kosher salt
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1 teaspoon vanilla extract
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For the Pumpkin Cake:
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2 cups all-purpose flour
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3/4 cups granulated sugar
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1/4 cup brown sugar
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3/4 teaspoons baking powder
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground ginger
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12 tablespoons (1 1/2 sticks) unsalted butter, softened
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4 large eggs
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1 cup pumpkin puree
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1/2 cup Greek yogurt
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2 teaspoons vanilla extract
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For the Caramelized White Chocolate Ganache:
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8 ounces white chocolate
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1/3 cup heavy cream
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