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Pumpkin curd in a glass bowl with a swirl shape on top.
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Pumpkin Curd

A spreadable, delicious fall curd made with pumpkin and pumpkin spices
Prep Time2 minutes
Cook Time10 minutes
Total Time12 minutes
Servings: 2 cups

Ingredients

  • 425 g (15 oz) Pumpkin Puree
  • 200 g (1 cup) Granulated Sugar, (caster sugar)
  • 2 (2) Large Eggs
  • 2 (2) Large Egg Yolks
  • 113 g (1 stick) Unsalted Butter
  • 1 tablespoon (1 tablespoon) Orange Juice
  • 1 teaspoon (1 teaspoon) Ground Cinnamon
  • 1 teaspoon (1 teaspoon) Ground Ginger
  • ½ teaspoon (½ teaspoon) Ground Nutmeg

Instructions

  • Add all ingredients except the butter to the saucepan and whisk to combine
  • 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
  • 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. This should take about 5-10 minutes.
  • 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, and NOT pumpkin pie filling!