If using fresh pumpkin, place the prepared pumpkin pieces into a saucepan. Add 1 cup water and bring to a boil; reduce heat to low and let simmer until tender. Remove from heat and drain (reserving the liquid).
Puree the pumpkin solids in a blender, adding just enough of the reserved pumpkin liquid to allow the blades to run with ease. NOTE: If using canned pumpkin puree, you can skip these steps.
Using a garlic press, squeeze the ginger and reserve the juice. Discard the ginger solids.
In a medium-size saucepan over medium-low heat, place the lime zest and juice, ginger juice, pumpkin puree, nutmeg, and sugar. Stir until the sugar completely dissolves. Remove from heat and strain the pumpkin mixture into a heat-proof bowl set over a saucepan or double boiler of barely simmering water. Add butter and stir until completely melted.
Using a fine strainer, pour the beaten eggs through it and into the bowl with the pumpkin mixture. Continue cooking, stirring often at the beginning and then continuously at the end, until the mixture coats the back of a spoon, approximately 30 minutes. Do not let it boil or the mixture will curdle.
Remove from heat and pour the Pumpkin Curd mixture into warm sterilized glass preserving jars. Seal and let cool. The pumpkin curd will continue to thicken as it cools.
Use immediately or store in the refrigerator for one (1) week.
Excellent on scones and toast, as well.
Yields 3 cups.
* Cold limes are much easier to grate. Always grate your lime first, and then juice them. Grate lemons just before using as the zest will lose moisture if it sits too long.
** Use good quality butter. Do not use butter substitutes.
Pumpkin Curd Recipe: https://whatscookingamerica.net/sauces_condiments/pumkincurd.htm