Candied Pumpkin Recipe

Candied Pumpkin Recipe

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Rachel
Recipe by  Rachel

“This is a delicious way to use fresh pumpkin.”

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Ingredients

Adjust Servings

Original recipe yields 3 cups

Directions

  1. Melt the butter in a large skillet over medium-low heat. Cook the pumpkin in the butter until tender, about 20 minutes. Add the sugar and stir until dissolved. Stir in the syrup, ginger, and cinnamon; remove from heat and allow to cool. Transfer to a bowl and cover. Refrigerate at least 2 hours before serving.

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Reviews (3)

Rate This Recipe
sueb
12

sueb

Since I had 6 cups of white pumpkin, I used it, while keeping all the other ingredients the same. The recipe was easy to follow. The two hours of mellowing time helped the flavors blend. I'm don't like that the butter has resolidified in tiny little particles, but otherwise this is a great recipe!

Tina
2

Tina

Followed recipe except I substituted a tsp of pumpkin pie spice in place of the other spices. Came out great texture, great flavour, although I wish it had more pow.

Chef in Training
1

Chef in Training

It is easy and works well over fruit, pound cake or ice cream. I added a little salt to offset all the sweet of the sugar. I didn't have maple syrup so I used brown sugar which is made with maple syrup anyway. I'll surely make this again.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 115 cal
  • 6%
  • Fat
  • 3.9 g
  • 6%
  • Carbs
  • 20.8 g
  • 7%
  • Protein
  • 0.3 g
  • < 1%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

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Thai-Style Steamed Pumpkin Cake

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