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Pumpkin Curd with Olive Oil Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 76 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 5 hours 25 minutes
  • Yield: 10 servings
  • Category: Spread
  • Method: Stovetop
  • Cuisine: American

Description

This Pumpkin Curd with Olive Oil is a velvety, spiced spread perfect for autumn mornings or as a delicious addition to desserts. Made with extra virgin olive oil for a subtle fruity richness, sweet pumpkin purée, warm cinnamon and nutmeg, and a hint of lemon juice, this curd is both smooth and flavorful. Whisked gently on the stovetop to create a luscious, thick consistency, it's an elegant twist on traditional curds, ideal for spreading on toast, dolloping on yogurt, or incorporating into pastries.

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 egg yolks

Instructions

  1. Heat the olive oil: Place a heavy saucepan over medium heat and pour in the extra virgin olive oil. Warm the oil gently to prepare for integrating the other ingredients.
  2. Dissolve the sugar: Once the oil is hot, whisk in the granulated sugar continuously until it dissolves completely, creating a smooth base for the curd.
  3. Add spices and lemon juice: Stir in the lemon juice, ground cinnamon, ground nutmeg, and salt. These ingredients add brightness and warmth, enhancing the pumpkin's flavor.
  4. Incorporate pumpkin purée: Stir in the pumpkin purée thoroughly until fully combined with the spiced mixture, ensuring an even texture and flavor.
  5. Whisk in egg yolks: Add the egg yolks one at a time, whisking constantly to combine. Continue whisking the mixture over medium heat until it thickens enough to coat the back of a spoon. Be careful not to let it boil to avoid curdling.
  6. Cool the curd: Remove the saucepan from heat and transfer the pumpkin curd to a clean jar. Allow it to cool to room temperature naturally.
  7. Chill: Cover the jar and refrigerate the curd for about 4 hours or until completely chilled and set. This chilling step enhances the texture and flavor before serving.

Notes

  • Use fresh pumpkin purée or canned pumpkin for convenience.
  • Keep the heat moderate to avoid scrambling the eggs during cooking.
  • The olive oil adds a unique fruity undertone—use extra virgin for best flavor.
  • Store the curd refrigerated and consume within one week for freshness.
  • This curd is perfect spread on toast, served with scones, or as a filling in pastries.

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