Candied Pumpkin Recipe

Candied Pumpkin Recipe

Rachel 0

"This is a delicious way to use fresh pumpkin."

Ingredients 40 m {{adjustedServings}} servings 115 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 20.8g
  • 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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  • Prep

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  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 4

  1. 4 Ratings


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!


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

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.