Olive Oil Pumpkin Curd

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



  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.

Prep Time: 5 min
Cook Time: 20 min
Inactive Time: 4 hour chill time
Difficulty: Intermediate
Servings: 10
Serving Size: 2 TBS

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.