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This rich and creamy pumpkin curd can be a spread, dip, topping, or filling! It’s like a crustless pumpkin pie you can add to other dishes this fall.
Transform pumpkin puree into a creamy and delicious pumpkin curd with this fuss-free recipe!
This fall-ready curd goes perfectly with cupcakes, cakes, bread, scones, and more. It’s like pumpkin pie you can enjoy as a spread, topping, filling, or dip!
Perfectly spiced with cinnamon, this decadent treat makes it easy to enjoy the cozy autumn flavors we love on different dishes. But me? I just eat my curd with a spoon straight from the bowl; it’s that good! 😋
What Is Pumpkin Curd?
Pumpkin curd is a rich and creamy dessert made from familiar curd ingredients plus pumpkin puree. And, of course, this fall curd will be incomplete without warm spices like cinnamon.
This seasonal curd is unbelievably easy to make from scratch!
You just need simple pantry ingredients like eggs, sugars, salt, butter, milk, and our favorite autumn pairing: cinnamon and pumpkin puree.
Enjoy spiced pumpkin curd on its own or as a quick filling for other desserts like tarts and cupcakes.
It’s mouthwateringly luscious and simply perfect for this time of the year when everyone is in full pumpkin-lover mode. 😍
And if this pumpkin cinnamon curd is still not enough to cure your autumn blues, you can make another versatile pumpkin treat: pumpkin spice butter. This compound butter is tweaked to fit your fall cravings!
Why You’ll Love This Pumpkin Curd Recipe
- Made From Scratch: With just a few simple ingredients, canned pumpkin puree, and some ground cinnamon, you can enjoy a versatile treat that tastes like a crustless pumpkin pie! Just remember one thing: Don’t let it come to a boil!
- Stores Well: You can keep your cinnamon pumpkin curd in the fridge so you can enjoy it longer and instantly make an ordinary day feel like a holiday. (That is, if no one else in the house finishes the entire jar before you. 😅)
- Multitude Of Uses: Eat your spiced pumpkin curd like a dessert, use it as a topping, or fill your favorite baked goodies with it. You can do a lot with this unassuming fall treat!
What Does Spiced Pumpkin Curd Taste Like?
Pumpkin curd tastes like pumpkin pie filling, but wait, there’s more to this dessert than meets the eye.
Grab a spoon, scoop out a generous amount, and sit back as the smooth, pudding-like texture makes the comforting, sweet, warm flavors ultra-decadent.
I like how spiced pumpkin curd is right between a thick custard and creamy pumpkin cheesecake. It’s as if we take all the familiar, cozy fall flavors and pack them in a rich dessert! 🤤
Just a word of warning: Practice self-control because it’ll be hard not to finish this curd in one sitting!
And if you love sinfully rich desserts like this pumpkin cinnamon curd, try our pumpkin bread with cream cheese and frosted pumpkin cookies. (Note to self: Spread pumpkin curd on these baked pumpkin goodies next time you make them!)
Ingredients For Pumpkin Cinnamon Curd
- Large eggs – You’ll need two large eggs and two large egg yolks for this decadent dessert. Oh, and make sure your eggs are at room temperature to avoid clumping!
- Granulated sugar – This pumpkin curd recipe is sweetened with granulated sugar AND brown sugar. Using two types creates depth in the dessert’s flavor.
- Light brown sugar – Adds dimension to the cinnamon pumpkin curd, so the flavor is not just “plain” sweet. Remember that brown sugar is made with molasses, so its sweetness is more toffee-like.
- Ground cinnamon – Scroll down for other spices you can add to this fall curd. Personally, I’m satisfied with just cinnamon.
- Salt – A touch of salt cuts through the sweetness of the pumpkin cinnamon curd for a more balanced taste.
- Pumpkin puree – We’ll use canned pumpkin puree for this from-scratch pumpkin curd.
- Unsalted butter – Why cold butter? Softened butter can melt too quickly, which can cause the homemade curd to split.
- Whole milk – To boost the richness of the mixture.
Tools Needed To Prepare Cinnamon Pumpkin Curd
- Saucepan for cooking the pumpkin curd
- Whisk for combining the ingredients
- Kitchen thermometer for checking if the curd is done
- Sieve for straining the cinnamon pumpkin curd
Ingredient Additions & Substitutions For Pumpkin Curd
If you don’t have butter, you can use olive oil for your pumpkin curd!
The process will just be a bit different. Heat the oil over medium heat and dissolve the sugar in it before you add the pumpkin puree, cinnamon, and salt.
Then, whisk in the eggs slowly.
You can also just add pumpkin pie spice instead of needing multiple spices.
This fall curd can use some zing from citrus! You might enjoy your pumpkin curd with lime juice and zest.
No lime available? Lemon also works for this yummy fall curd!
How to Make Pumpkin Curd
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1/4 cup granulated sugar
- 2 tbsp light brown sugar
- 1/2 tsp ground cinnamon
- Pinch of salt
- 1/2 cup and 2 tbsp pumpkin puree
- 4 tbsp unsalted butter, cold, cubed
- 1 tbsp whole milk
- 1 tbsp unsalted butter, cold
Tools you need:
STEP 1: Gather the ingredients for your pumpkin curd.
STEP 2: Whisk the eggs, egg yolks, sugars, cinnamon, salt, and pumpkin puree until combined. Add the mixture to a saucepan.
STEP 3: Add the cubed butter and place the saucepan over low heat, whisking constantly until the butter is melted.
STEP 4: Increase the heat to medium, still whisking the mixture constantly until it thickens slightly.
STEP 5: The curd is done once it reaches 196°F.
STEP 6: Remove the saucepan from the heat and strain the pumpkin curd through a sieve into a blender.
STEP 7: Add the milk to the blender and blend on medium-high for 30 seconds. The curd’s color will lighten.
STEP 8: Add a tablespoon of unsalted butter and blend to combine.
STEP 9: Transfer the pumpkin curd into a jar. You can put the lid on and refrigerate the jar of curd once it’s at room temperature.
STEP 10: Your curd will continue to thicken as it cools. Refrigerate it for a few hours before serving for a firmer texture.
What To Serve With Spiced Pumpkin Curd
So, what to serve with spiced pumpkin curd?
You can eat it straight from a bowl and nibble different snacks inspired by the crisp autumn season. Check our fall charcuterie board to know what I’m talking about. 😋
However, cinnamon pumpkin curd can also elevate other treats and dishes.
Enjoy it as a dip for apples and other fruits, as a topping for breakfast treats and desserts, or as an easy filling for baked goodies.
Tips About Making Cinnamon Pumpkin Curd
- Want to use fresh pumpkin puree for your pumpkin curd? Just remember to blend it well and strain the puree to remove the excess liquid.
- Besides checking the temperature of the spiced pumpkin curd, you can also dip a spoon in it to test if it’s ready. It should coat the back of the spoon, and when you draw a line on it, the curd shouldn’t run back together.
- Monitor your pumpkin curd! You don’t want to let it boil because the mixture can curdle.
How To Store Pumpkin Cinnamon Curd
- Fridge: As you can assume with its ingredients, pumpkin curd is best stored in the fridge. You can transfer your delicious creation to an airtight container and refrigerate it for up to a week.
- Freezer: It’s possible to freeze pumpkin curd in a freezer-safe container for about 2 months if you want to store it longer. Just thaw it overnight in the fridge and stir the mixture before serving.
What Do You Use Pumpkin Curd For?
You can use pumpkin curd as a topping on toast, scones, pancakes, oatmeal, ice cream, or even yogurt. It’s also perfect as a filling for cookie sandwiches, cake layers, cupcakes, tarts, and pies. 🍰
Generally speaking, I can say that we can use pumpkin curd on just about anything as long as the flavors blend well.
But if you don’t know what pairing to try first, you can’t go wrong with pumpkin curd and pumpkin bread!
This combo is a delicious excuse to have “dessert” for breakfast!
Why Is My Pumpkin Curd Lumpy?
One of the reasons why I sometimes overlook making curd at home is because I don’t want to end up with a lumpy mixture. However, let me reassure you that it’s easy to get a silky texture on your curd.
Just remember one thing: Do not let the pumpkin mixture come to a boil to avoid cooking the eggs!
And for a perfectly smooth curd, stir, stir, stir…
FAQ About Pumpkin Curd
Can you make pumpkin curd with pumpkin pie filling?
You can use pumpkin pie filling if you want to. But because it’s sweeter than pumpkin puree, you need to taste it as you go to know how much sugar you need to add to the mixture. My advice? Go the easy way and just use pumpkin puree.
Can you use pumpkin curd for tarts?
Yes, and it’s actually an easy way to make tarts. Just spoon the pumpkin curd into tart shells, and you’re good to go!
How long will pumpkin curd stay good?
If frozen, pumpkin curd should last around 2 months. On the other hand, it will last for a week if you just store the leftover pumpkin curd in the fridge.
- Gather the ingredients for your pumpkin curd.
- Whisk the eggs, egg yolks, sugars, cinnamon, salt, and pumpkin puree until combined. Add the mixture to a saucepan.
- Add the cubed butter and place the saucepan over low heat, whisking constantly until the butter is melted.
- Increase the heat to medium, still whisking the mixture constantly until it thickens slightly.
- The curd is done once it reaches 196°F.
- Remove the saucepan from the heat and strain the pumpkin curd through a sieve into a blender.
- Add the milk to the blender and blend on medium-high for 30 seconds. The curd's color will lighten.
- Add a tablespoon of unsalted butter and blend to combine.
- Transfer the pumpkin curd into a jar. You can put the lid on and refrigerate the jar of curd once it's at room temperature.
- Your curd will continue to thicken as it cools. Refrigerate it for a few hours before serving for a firmer texture.
- You can use fresh pumpkin puree for your pumpkin curd! Just remember to strain it well to remove the excess liquid and blend the pumpkin until smooth.
- Another way to tell if your pumpkin curd is ready is by dipping a clean spoon in the curd. It should coat the back of the spoon, and when you draw a line on it, the curd at the back of the spoon won't run back together.
- Try not to let your pumpkin curd boil, or the mixture might curdle!
* This recipe was originally published on 11/2013 by Jaclyn. Notes and photos were updated on 11/2023.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 407Total Fat: 37gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 618mgSodium: 154mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 16g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for the most accurate results.
Pumpkin curd takes center stage this fall as everyone’s favorite homemade curd. Sorry, lemon curd.
It’s a dreamy pumpkin dessert you can eat on its own or add to your favorite treats!
With just a few simple ingredients, you can enjoy classic pumpkin pie’s cozy sweetness with the mouthwatering texture of a rich pumpkin pudding.
Try it on top of your breakfast faves or savor autumn baked goods with pumpkin curd filling. (Spiced cupcakes with pumpkin curd, anyone?)
Obsessed with pumpkin? Make the most of the season with these delicious pumpkin recipes: