Fruit curds are typically made with butter, but this pumpkin curd is made with better-for-your-heart extra virgin olive oil.
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.
I do have a good excuse. Olive oil 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-of-the-year, 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.
I already shared my olive oil lemon curd recipe with you. 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.
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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!
If you miss the butter, you should try ANOTHER curd recipe I have created, my blood orange curd.
I hope to make it up to my family during Thanksgiving. Or Christmas. Well, there’s always NEXT Halloween.
Storing/Freezing Instructions
TO STORE: Store your lemon curd in an airtight container and refrigerate for up to 2 weeks.
TO FREEZE: You can also freeze lemon curd. Transfer to a freezer safe container and freeze for up to 1 year.
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Pumpkin Curd with Olive Oil
Ingredients
- 3 tablespoon extra virgin olive oil
- ¼ cup granulated sugar
- ½ teaspoon lemon juice
- ¼ teaspoon cinnamon ground
- ⅛ teaspoon nutmeg ground
- ⅛ teaspoon salt
- ½ cup pumpkin purée
- 3 egg yolks
Instructions
- Using a heavy saucepan over medium heat pour in olive oil.
- When oil is hot, whisk in sugar until dissolved.
- Stir in lemon juice, cinnamon, nutmeg and salt.
- Stir in pumpkin purée until fully incorporated.
- Whisk in egg yolks, one at a time. Continue whisking constantly until curd thickens and coats the back of a spoon. Do not allow the mixture to boil or eggs will curdle.
- Remove curd from heat and transfer to a clean jar until cooled to room temperature.
- Refrigerate, covered, until the curd is completely chilled, about 4 hours.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
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! 🙂
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.
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!
Glad your book sales are doing well! Selling directly to the retailers is so smart — they’ll push a book more when they know the book and author. Great picture, fun recipe — thanks.