Ingredients
Pumpkin Marmalade
- 85 grams (3.00 ounces) pumpkin puree
- 10 grams (0.35 ounces) lemon juice
- Zest of 1 lemon
- Nutmeg, to taste
- Cinnamon, to taste
- 15 grams (0.55 ounces) glucose syrup
- 2 grams (0.05 ounces) pectin NH
- 25 grams (0.90 ounces) sugar
Creme
- 170 grams (6.00 ounces) cream cheese
- 130 grams (4.60 ounces) white chocolate
Equipment
- Mixer
A stand mixer or hand mixer will work perfectly; it's essential for achieving a smooth, lump-free crème.
- Thermometer
To ensure the pumpkin marmalade reaches the right temperature, use a kitchen thermometer.
- Small Saucepan
A small, heavy-bottomed saucepan helps in even heating and prevents the marmalade from scorching.
- Spatula
A silicone spatula is perfect for stirring your mixtures and scraping down the sides of bowls.
- Clean Container
Use an airtight container to store your pumpkin marmalade, ensuring it stays fresh until use.
Instructions
Step 1
Step 2
Step 3
Step 4
Servings
Variations
Faq
- Can I use canned pumpkin puree?
Yes, canned pumpkin puree works great, just make sure it’s pure pumpkin and not pumpkin pie filling.
- Do I need a stand mixer, or will a hand mixer do?
A hand mixer works just fine for this recipe; just make sure to mix until the crème is completely smooth.
- How do I store the leftover filling?
Store leftover pumpkin marmalade in an airtight container in the fridge for up to a week. The crème should also be refrigerated and used within a week.
- What can I do if the marmalade is too runny?
If the marmalade is too runny, simmer it a bit longer on low heat to reduce the liquid content until it thickens to a jam-like consistency.
- Can I prepare the fillings ahead of time?
Absolutely! Both fillings can be made a day or two ahead and stored in the fridge. Just give the crème a quick stir before using.
- Can I use an alternative to glucose syrup?
You can substitute glucose syrup with corn syrup, but it may slightly alter the texture and sweetness of the marmalade.