Add all ingredients except the butter to the saucepan and whisk to combine
1 cup Pumpkin Puree, 1 cup White Sugar, 2 Eggs, 2 Egg Yolks, 1 tablespoon Orange Juice, 1 teaspoon Cinnamon, 1 teaspoon Ginger, ½ teaspoon Nutmeg
Heat over a medium-low heat until the sugar has dissolved completely. You can test this by rubbing a little bit of the mixture between your fingers, if the sugar hasn't dissolved yet it will feel gritty
Add the butter in small chunks, stirring and letting it melt into the curd before adding the next few chunks
1 stick Butter
Continue to heat until the curd thickens slightly. When it's ready it should coat the back of a spoon. Once you can draw a line on the back of the spoon with your finger without it running back together, it's ready
Let cool completely and then put in the fridge to chill until you're ready to use it
Notes
Make sure you use pumpkin puree an NOT pumpkin pie filling!