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Pumpkin Nata Pan de Muerto



– 1 cup Real California Nata or Cream Cheese – 3/4 cup pumpkin puree – 5 tablespoons confectioner’s sugar, divided – 1/2 teaspoon ground cinnamon – 1/4 teaspoon ground nutmeg – 1/2 cup Real California Crema Mexicana – 2 tablespoons cocoa powder – 2 panes de muerto – 2 tablespoons raw pepitas, roughly chopped :Hispanic Dairy, Crema, Nata, Pumpkin, Pan de Muerto, Dia de los Muertos, Cream Cheese
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Preparation time: 15 minutes

Whisk together nata, pumpkin puree, 3 tablespoons sugar, cinnamon and nutmeg until mixed thoroughly. Refrigerate for 30 minutes. Spoon nata into a piping bag fitted with ribbon or star tip.

While pumpkin nata is chilling, make chocolate cream.

Whisk together, crema, cocoa and remaining sugar in a small bowl until thoroughly combined. Set aside.

Slice the panes de muerto in half. Pipe pumpkin nata on the bottom half of each bread. Top with top half of bread. Drizzle the top of the bread with chocolate cream and sprinkle with pepitas. Serve.

Makes 2

Recipe and image created by Ericka Sanchez/@nibblesnfeasts for the CMAB