If you thought that rich, velvety fruit curds could only be made with citrus, think again. This silky smooth Pumpkin Curd is a more seasonal take on a “traditional” fruit curd, and I’m sharing my recipe over on the Craftsy blog (it’s free!) this weekend. The pumpkin curd, like a pumpkin pie filling, starts with a good quality pumpkin puree. I like to use canned purees because they are more consistent and tend to be less fiberous than homemade pumpkin purees, which should be strained thoroughly before use. The curd is cooked on the stovetop and combines the puree with sugar, eggs and pumpkin pie spices. The result is a rich dessert sauce that is good enough to eat with a spoon.
The curd can be swirled into a cheesecake batter, served alongside tender scones at breakfast or spooned into little tart shells. Get creative with it! That said, it’s hard to resist eating it all straight out of the saucepan after mixing it up. The curd will thicken as it cools, so use that time to plan out what you’re going to do with it and turn some lemon curd recipes into fall treats!