Pumpkin Curd Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ¾ c pumpkin puree
1 inch of fresh ginger root, peeled and grated
Grated zest (rind) and juice of ½ lime*
1 c sugar
2 large eggs
2 large egg yolks
½ tsp pumpkin pie spice
4 Tbsp unsalted butter, softened**
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Directions: |
Directions:* Cold limes are much easier to grate. Always grate your limes first, and then juice them. Grate limes just before using as the zest will lose moisture if it sits too long.
** Use good quality butter. Do not use butter substitutes.
STEP 1:
Using a garlic press, squeeze the ginger and reserve the juice. ½Discard the ginger solids.
Combine all ingredients, except for the butter, in a medium saucepan and whisk until smooth and uniform. Cook over medium heat, stirring with a spatula, until the mixture comes just to a simmer and begins to thicken.
STEP 2:
Reduce heat to low and continue to cook, stirring constantly, until the sugar is completely dissolved and the mixture is thick enough to coat the back of a spoon. Remove from heat and stir in butter. Mix until butter is completely incorporated.
STEP 3:
Strain curd into a clean container (it might be necessary to strain twice, if your strainer is not that fine or if your pumpkin is somewhat fibrous) and cover with plastic wrap. Refrigerate until cold before serving. Curd will thicken as it cools. |
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Number Of
Servings: |
Number Of
Servings:1½ cups |
Preparation
Time: |
Preparation
Time:10 min + 20 min cooking time |
Personal
Notes: |
Personal
Notes: HOW TO ENJOY PUMPKIN CURD
You can eat it with a spoon, of course, but there are plenty of ways to enjoy this pumpkin curd. You can serve it with scones, English muffins or biscuits for breakfast. You can spoon it onto ice cream or slices of cake as a seasonal dessert topping, too.
If you want to use it in baking, you can substitute it into a recipe that calls for lemon curd — like Lemon Swirl Cream Cheese Pie — to infuse it will fall flavor. You can also simply spoon it into a pre-baked tart shell for a very easy filling. The curd will keep in the refrigerator in an airtight container for about a week after making it, so you have plenty of time to try all the options.
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