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Pumpkin Curd with Olive Oil Recipe

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4.2 from 29 reviews

  • Author: Amina
  • Total Time: 5 hours 25 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This rich and creamy Pumpkin Curd with Olive Oil is a unique twist on traditional curds, combining the subtle earthiness of pumpkin with the smoothness of extra virgin olive oil. Perfect for spreading on toast, dolloping on desserts, or even enjoying by the spoonful, this curd is flavored with warm spices like cinnamon and nutmeg for a cozy autumn treat.

Ingredients

Curd Ingredients

  • 3 tbsp extra virgin olive oil
  • 1/4 cup granulated sugar
  • 1/2 tsp lemon juice
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp salt
  • 1/2 cup pumpkin purée
  • 3 large egg yolks

Instructions

  1. Heat the Olive Oil: Using a heavy saucepan, pour in the extra virgin olive oil and warm it over medium heat until hot but not smoking.
  2. Dissolve the Sugar: Whisk the granulated sugar into the hot olive oil until it completely dissolves, creating a smooth base.
  3. Add Flavorings: Stir in the lemon juice, ground cinnamon, nutmeg, and salt, ensuring all ingredients are evenly combined to develop the warm spice flavors.
  4. Incorporate Pumpkin Purée: Add the pumpkin purée to the mixture, stirring constantly until it is fully blended with the other ingredients.
  5. Whisk in Egg Yolks: Slowly whisk in the egg yolks one at a time, continuously whisking to prevent curdling. Continue to cook over medium heat, whisking constantly until the mixture thickens and coats the back of a spoon. Be careful not to let it boil.
  6. Cool the Curd: Remove the curd from the heat and transfer it to a clean jar. Allow it to cool to room temperature before refrigerating.
  7. Chill: Cover the jar and refrigerate the curd until it is completely chilled and set, approximately 4 hours.

Notes

  • Be sure to whisk constantly when adding the egg yolks to avoid scrambling.
  • The curd will thicken more as it cools, so do not cook it too thick on the stove.
  • Use fresh pumpkin purée for the best flavor; canned is acceptable if necessary.
  • Store the curd refrigerated and consume within one week.
  • Perfect as a spread, filling, or topping for autumn desserts.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Sauce/Spread
  • Method: Stovetop
  • Cuisine: American

Find it online: https://aminabakes.com/pumpkin-curd-with-olive-oil-recipe/