Pumpkin Curd with Olive Oil

Fruit curds are typically made with butter, but this pumpkin curd is made with better-for-your-heart extra virgin olive oil.

Pumpkin Curd with Olive Oil by Familyspice.com

No cutesy halloweeny dessert treats this year from me. My house has minimal halloween decorations up, too. My poor kids are frantically figuring out their costumes on their own this year, as I told them I couldn’t help. To say that I am a little distracted is the understatement of the year. My husband made it super easy for our coordinated costume this year. He’s going as a CDC worker in a “hazmat” suit and I’m going as the clipboard guy. (I’ll post pictures after halloween). To say that my costume is low maintenance shows you how pathetic I am this year!

I do have a good excuse. Cookbook sales have been doing super well in the 70+ stores we are in right now. Every week we add more stores and the feedback we get from our retailers is fantastic. Their kind words give my failing ego a great boost. I might not be mom-0f-the-year for 2014, but my olive oil retailers love me.

More and more I am using less and less butter in my cooking. Extra virgin olive oil can be used in so many ways, especially in traditional “butter-only” recipes like scones and curd.

Fruit curds are traditionally made with egg yolks and butter. You spread the silky cream over your biscuit or scones. You can also stir some in your yogurt or oatmeal. They make a wonderful filling for a tart, too.

Sugar Pie Pumpkin for Pumpkin Curd with Olive Oil by Familyspice.com

This curd is all about fall, so I am featuring my Pumpkin Curd with Olive Oil, NOT butter. Still silky and smooth. Still full of fall flavors. And no saturated fats.

I spooned some into my thumbprint cookies and they turned out fantastic! Of course, we ate them before I could photograph them. Bummer for you, so take my word on it. They were like mini pumpkin pies!

Olive Oil Pumpkin Curd

Traditionally curds are made with fruit, egg yolks and butter. This recipe swaps out the butter and uses extra virgin olive oil instead! Recipe by Laura Bashar of Family Spice

Ingredients:

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

Directions:

  1. Using a heavy saucepan over medium heat pour in:
    • 3 TBS extra virgin olive oil
  2. When oil is hot, whisk in until dissolved:
    • 1/4 cup granulated sugar
  3. Stir in:
    • 1/2 tsp lemon juice
    • 1/4 tsp cinnamon, ground
    • 1/8 tsp nutmeg, ground
    • 1/8 tsp salt
  4. Stir in until incorporated:
    • 1/2 cup pumpkin purée
  5. Whisk in, one at a time:
    • 3 egg yolks
  6. Continue whisking constantly until curd thickens and coats the back of a spoon. Do not allow the mixture to boil or eggs will curdle.
  7. Remove curd from heat and transfer to a clean jar until cooled to room temperature.
  8. Refrigerate, covered, until the curd is completely chilled, about 4 hours.

Notes:

Serving Suggestions: Serve as a spread for your toast or scone or use as a tart filling.

Cooking Tips: Curd will keep in the refrigerator for 2-3 weeks. Choose a mild flavored or lemon infused olive oil. As the eggs are cooked at low temperature, use pasteurized eggs to remove risk of salmonella poisoning.

Prep Time:

Yield: 10 servings

Cook Time:

And if you need some cutesy halloweeny treats you can check out my archives here or my Halloween Pinterest Board here.

I hope to make it up to my family during Thanksgiving. Or Christmas. Well, there’s always NEXT Halloween.

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4 Responses to Pumpkin Curd with Olive Oil

  1. This looks so yummy.
    I bought one of those huge fairy pumpkins and will be roasting it
    soon. Now I have something more than just pie to make!

  2. Congratulations on the book sales. It’s tough to keep all the plates spinning when you’ve got a project this big going on.

    I’ve never made pumpkin curd before but from how it looks, I can’t wait to try it.

  3. cristina at #

    Congratulations, Laura, on the success of your cookbook! I love using olive oil when cooking, but especially when baking and am always on the lookout for recipes using evoo or infused oo when baking. Even reworking some recipes to use it is just lovely.

    I think I’m in need of you book! 🙂

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