The positive color of this delicious Pumpkin Curd will brighten up your autumn mornings. Serve it with a toast, porridge, or spoon out just straight from the jar!
Hello, everyone. Happy Monday, if I may say so. I know, I know. But there’s no reason to be grumpy when this delightful Pumpkin Curd is involved.
I know that you might be thinking now. Something like, “Common, Ben! You just dropped some pumpkin puree on a plate and claimed it as a Pumpkin Curd. That isn’t a professional thing according to the Food Bloggers’ Code of Ethics”.
I see what you are saying, my friends. I swear, this is delightful Pumpkin Curd with lots of spices. Sometimes food can look, sound, or even taste deceiving (I’m talking about your coffee cakes, David!) It doesn’t look as silky and smooth as this Cranberry or this Sea Buckthorn Curd. But let’s be real: imagine the combination of pumpkin puree (Which is already not the most transparent and homogeneous thing in the kitchen) with lots of spices. You see now? The texture and appearance of this curd might resemble more pumpkin butter (Which I have never tried – just assuming). However, technically this is the curd as I used butter, eggs, and citrus juice.
And the flavor? I cannot even fully describe the way it tastes! The pumpkin puree gives that natural sweetness balanced with orange juice…and spices, a lot of warm spices! While this Pumpkin Curd might look like canned puree, you cannot say the same about the flavors.
How can someone enjoy this curd? The options are countless! On a toast, over your porridge (cottage cheese, ricotta), and as a part of desserts (Think Pavlova or just a simple…coffee cake). There’s another option which, unfortunately, will not accentuate your impeccable manners – straight from the jar. Which would be your way to enjoy it?
- 2/3 - 1 cup pure pumpkin puree (not pie filling)
- 150 gr. butter
- 5 egg yolks
- 1/2 cup sugar
- juice of 1 large orange (about 1/3 cup)
- 1/4 cup lemon juice
- 1 tsp (or more, to your liking) of pumpkin spice (or the combination of ground cinnamon, ginger, nutmeg, and cloves. I also like adding a good pinch of cardamom)
- In a medium, heavy bottomed saucepan, melt the butter over medium heat. Add the pumpkin pure, orange and lemon juice, sugar, and egg yolks.
- Cook at medium heat, stirring frequently with a whisk, until thickened, for about 10-15 minutes.
- Stir in the spices and cook 2 minutes longer. Try and add more spices if needed.
- Remove from heat and completely cool. You can also whip it up in a blender, to make the curd extra smooth.
- Keep refrigerated for up to a week.