Pumpkin Curd
Creamy and smooth curd made with pumpkin puree, egg, sugar, butter and milk. Flavored with vanilla and pumpkin spice and makes a wonderful filling or topping for a number of autumn inspired treats.
Equipment
- medium sized pot
- instant read thermometer or laser thermometer
Ingredients
- 240g or 1 cup canned pumpkin puree
- 150g or ¾ cups fine granualted sugar
- ¼ tsp fine sea salt
- 1 large egg
- 3 egg yolks from 3 large eggs reserve whites for another use
- 1 tablespoon tapioca starch
- 1 tablespoon pumpkin pie spice
- 60g or ¼ cup whole milk
- 1 teaspoon vanilla paste or extract
- 113g or ½ cup butter unsalted and sliced into pats
Instructions
- In a medium sized pot, whisk together the pumpkin puree, sugar, egg, egg yolks, salt, starch, pumpkin pie spice and milk. Whisk very well. Set the pot over medium low heat and cook, stirring often, until the mixture thickens and registers 165 F on an instant read (or laser) thermometer. This will take 6-9 minutes.
- While it’s cooking, set the butter in a medium sized bowl and over it a sieve. Pour the cooked curd through the sieve into the bowl, over the butter. Take your time extracting as much of the liquid as possible, pressing on the sieve and scraping up the bottom of the sieve into the bowl. What’s left will be some of the larger spices and bits of egg white, we don’t need this.
- Pour the vanilla into the bowl and stir until the butter melts and you have a smooth, creamy mixture. Transfer to an airtight jar, seal and refrigerate.