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.
Made From Scratch
Stores Well
Multitude Of Uses
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GATHER YOUR Ingredients
prep Time: 2 min
cook Time: 10 min
– 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
1. Whisk the eggs, egg yolks, sugars, cinnamon, salt, and pumpkin puree until combined. Add the mixture to a saucepan. 2. Add the cubed butter and place the saucepan over low heat, whisking constantly until the butter is melted. 3. Increase the heat to medium, still whisking the mixture constantly until it thickens slightly.
4. The curd is done once it reaches 196°F. 5. Remove the saucepan from the heat and strain the pumpkin curd through a sieve into a blender. 6. Add the milk to the blender and blend on medium-high for 30 seconds. The curd's color will lighten. 7. Add a tablespoon of unsalted butter and blend to combine.
8. 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. 9. Your curd will continue to thicken as it cools. Refrigerate it for a few hours before serving for a firmer texture. Notes
Enjoy!