Pumpkin Curd

Pumpkin curd made with canned pumpkin, eggs, sugar, and warm spices like cinnamon and ginger. Perfect for fall desserts, this smooth spread works great in tarts, on toast, or as a cake filling. Easy to make on the stovetop with simple ingredients. Ideal for Thanksgiving and autumn baking.

This smooth and spiced pumpkin curd is a flavorful twist on classic fruit curds. With warm autumn spices and a velvety texture, it’s perfect for spreading, swirling, or spooning into fall desserts.

Ingredients

• 1 can (15 oz / 425g) pumpkin purée
• 1 cup (200g) white sugar
• 2 eggs
• 2 egg yolks
• 1 tablespoon orange juice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• 1 stick (113g) unsalted butter, cut into cubes

Instructions

1. Combine Ingredients:
   In a medium saucepan, whisk together the pumpkin purée, sugar, eggs, egg yolks, orange juice, cinnamon, ginger, and nutmeg until fully combined.
2. Heat the Mixture:
   Place the saucepan over medium-low heat. Stir continuously until the sugar is completely dissolved—test by rubbing a bit of the mixture between your fingers (it should feel smooth, not gritty).
3. Incorporate the Butter:
   Add the butter a few cubes at a time, stirring until each portion melts before adding more. This helps create a silky, emulsified texture.
4. Cook Until Thickened:
   Continue to cook over low heat, stirring constantly, for 5–10 minutes, or until the curd thickens. It should coat the back of a spoon, and when you run your finger through it, the line should stay clean.
5. Cool and Chill:
   Remove from heat. Let the curd cool to room temperature, then transfer to an airtight container and refrigerate until fully chilled.

---

Tips

• Stir constantly while heating to prevent curdling.
• Use a silicone spatula to ensure you scrape the bottom of the pan as it cooks.
• Strain the curd through a fine mesh sieve after cooking for an extra-smooth finish.

Variations and Substitutions

• No orange juice? Try lemon juice for a brighter citrus note.
• Add cloves or allspice for a stronger spice profile.
• Use homemade pumpkin purée instead of canned, but make sure it’s thick and not watery.

FAQs

How long does pumpkin curd last in the fridge?
Up to 10 days in an airtight container.

Can I freeze pumpkin curd?
Yes. Freeze for up to 3 months. Thaw overnight in the fridge before using.

Can I use it like lemon curd?
Absolutely—spread it on toast, fill cakes or tart shells, or swirl into yogurt.

Serving Suggestions

• Spoon into tart shells or mini pie crusts.
• Layer into trifles, parfaits, or swirl into cheesecake.
• Spread on pancakes, toast, or scones.

Why You’ll Love This Recipe

• It’s a unique fall alternative to fruit curds.
• Rich, creamy texture with warm, cozy spices.
• Perfect for breakfast spreads or dessert fillings.