Candied Pumpkin Recipes
CANDIED PUMPKIN
Candied pumpkin is a delicious dessert that has its roots wet in Mexican cuisine. It is also known as Calabaza En Tacha. It is sweet, and tenderly cooked pumpkin pieces that taste rich and are utterly delicious.
Provided by Michelle Blackwood, RN
Categories Dessert
Time 40m
Number Of Ingredients 8
Steps:
- On a stovetop, place a skillet.
- Add water, orange juice, orange zest, organic brown sugar, vanilla extract, cinnamon powder, nutmeg, and pink Himalayan salt.
- Mix well using a wooden spoon until the sugar is dissolved.
- Once the sugar is dissolved, place pieces of pumpkin in the liquid in such a way that one side should be submerged in it.
- Cook the pumpkin for 15 minutes on high heat, flipping every 3 minutes or so. Flipping the pumpkin often will help in creating an even color.
- Cook for another 15 minutes, the sauce should be reduced to syrup and the pumpkin will be soft and tender.
Nutrition Facts : Calories 184, Carbohydrate 45.6, Fat 0.2, Protein 1.4
CANDIED PUMPKIN SLICES
This recipe works best with firm orange-skinned pumpkins, such as 'Cheese' or 'Small Sugar Pie.'
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 5 dozen
Number Of Ingredients 3
Steps:
- Cut the pumpkin into wedges about 3 to 4 inches wide. Cut across wedges to form slices about 1/4 inch wide; set aside.
- Combine 2 cups sugar, lemon juice, and zest in a medium bowl. Add pumpkin pieces; stir until well coated. Cover with plastic wrap; refrigerate overnight.
- Transfer mixture to a medium heavy-bottomed saucepan; bring to a simmer over medium heat. Reduce heat to medium-low; cook, stirring occasionally, until pumpkin is translucent and sugar has formed a light-amber-colored caramel, 1 hour 10 minutes to 1 hour 15 minutes.
- Remove pumpkin from caramel with a slotted spoon, and dry on a rack set over a cookie sheet for at least 12 hours, turning the pumpkin pieces once or twice.
CANDIED PUMPKIN RECIPE
This is a delicious way to use fresh pumpkin.
Provided by Rachel
Categories Side Dish Vegetables Squash
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 114.9 calories, Carbohydrate 20.8 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 2.5 g, Sodium 2.7 mg, Sugar 17.7 g
CANDIED PUMPKIN WITH TAHINI AND DATE SYRUP (KABAK TATLıSı)
A popular sweet in Turkey, candied pumpkin requires few ingredients and a little time.
Provided by Yasmin Khan
Yield Serves 6
Number Of Ingredients 5
Steps:
- Place the pumpkin or squash in a roasting dish and sprinkle with the sugar. Toss to ensure the pumpkin or squash is evenly coated, then let it rest for 30 minutes; after this time you should see that the sugar has begun to melt. Spoon this syrup back over the pumpkin or squash, then cover the dish with foil and let it rest on the work surface for at least 12 hours.
- By the next day, the sugar should have completely dissolved and the pumpkin or squash will have released its juices.
- Preheat the oven to 350°F (180°C).
- Take off the foil and transfer the dish to the oven to bake for 1 hour, spooning the juices back over the pumpkin every 20 minutes. Remove from the oven and allow to cool completely in its dish.
- To serve, place a pumpkin slice on a serving plate, drizzle with a couple of tablespoons of tahini and 1 tablespoon date syrup, and finish with a smattering of crushed walnuts.
CANDIED PUMPKIN SEEDS
Golden brown and sure to be a hit with the kids, this sweet treat is the creation of our Taste of Home Test Kitchen. Give them plenty of time to cool before breaking into pieces.
Provided by Taste of Home
Categories Snacks
Time 50m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- Preheat oven to 250°. In a small bowl, combine all ingredients. Spread into a greased foil-lined 15x10x1-in. baking pan. , Bake, uncovered, until seeds are well-glazed, 45-50 minutes, stirring occasionally. Cool completely; break into pieces. Store in an airtight container.
Nutrition Facts : Calories 124 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
CANDIED PUMPKIN SEEDS
Pumpkin seeds roasted with notes of cinnamon, cayenne, ginger, and brown sugar are an exotic, salty-spicy-sweet combination. Store in an airtight container for up to one week.
Provided by Instagood Tasty Creations
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
- Whisk brown sugar, water, salt, molasses, cumin, cinnamon, ginger, cayenne pepper, and nutmeg together in a medium mixing bowl. Add pumpkin seeds and toss until evenly coated. Transfer to the prepared baking sheet.
- Bake until crispy, stirring halfway through, 35 to 40 minutes. Remove from the oven, stir, then carefully slide or lift the parchment paper off the baking sheet and set on the counter to cool completely. Break up any clumps with your hands and serve.
Nutrition Facts : Calories 104.9 calories, Carbohydrate 15.5 g, Fat 3.7 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 245.4 mg, Sugar 4.9 g
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