Best 8 Candied Pumpkin Recipes

CANDIED PUMPKIN SEEDS

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.

CANDIED PUMPKIN SLICES

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 SPICE PECANS

Steps:

• In a large heavy non-stick skillet, melt butter over medium heat. Stir in sugar. Cook until mixture turns an amber color, about 3-4 minutes, stirring occasionally (mixture will separate)., Stir in pie spice and vanilla; add pecans. Reduce heat; cook and stir 3-4 minutes longer or until pecans are toasted. Spread onto foil to cool. Store in an airtight container.

PUMPKIN RISOTTO WITH CARAMELIZED ONIONS AND CANDIED WALNUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Slice top off of pumpkin and cut in 1/2. Scoop out and discard seeds and pulp. Place pumpkin cut-side down on a baking tray.
• Bake in the preheated oven until easily pierced with a fork, 30 to 45 minutes. Scoop flesh from rind into a food processor and blend into a puree.
• Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon butter in a pan over medium-low heat. Add onion and cook, stirring frequently, until brown, wilted, and sweet, 15 to 30 minutes.
• At the same time, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add walnuts and cook for 5 minutes. Add sugar and stir constantly until coated, about 2 minutes. Remove from heat and set aside.
• Whisk pumpkin puree and vegetable broth together in a medium saucepan over medium heat. Bring to a simmer, about 5 minutes, then reduce heat to low.
• Warm 1 1/2 tablespoons butter in a small pan and add 1 teaspoon sage, about 1 minute. Set sage butter aside.
• Warm remaining 2 tablespoons olive oil in a large saucepan over medium heat. Add rice; cook and stir until coated with oil and slightly translucent, about 3 minutes. Stir in remaining 1 teaspoon sage and rosemary. Add wine and stir until absorbed, 2 to 3 minutes.
• Add pumpkin-broth mixture to the rice 2 ladlefuls at a time, stirring well after each addition. Wait until liquid is almost completely absorbed before adding more, about 7 minutes between additions, until all broth is added and rice is tender and creamy, about 30 minutes total.
• Stir Parmesan cheese, remaining 1 1/2 tablespoons butter, and pepper into the risotto. Drizzle with sage butter and coated walnuts before serving.

FRIED BRUSSELS SPROUTS WITH APPLE REDUCTION AND CANDIED PUMPKIN SEEDS

Steps:

• Prepare the apple reduction: In a small sauce pot over medium heat, combine shallots, vinegar and honey. Simmer, stirring occasionally, until reduced by half, about 10 minutes. Add apple cider and continue to cook until the mixture is thick and syrupy, another 5 to 10 minutes.
• Prepare the candied pumpkin seeds: Preheat oven to 350 degrees F.
• Spread pumpkin seeds out on baking sheet and bake, stirring once, until nicely toasted and golden, about 10 minutes. Set the pumpkin seeds aside. Keep the oven on.
• Heavily grease another baking sheet with neutral oil or nonstick spray and set aside.
• Combine sugar and water in a medium sized sauce pot and mix well. Place pot on stove over medium heat and cook, stirring constantly, until the sugar is dissolved. Add pumpkin seeds to the syrup and simmer on low heat for 30 minutes, stirring occasionally.
• Using a slotted spoon, drain pumpkin seeds out of the syrup, spread out onto the greased baking sheet and sprinkle with salt and pepper to taste. Toast seeds in the oven for about 15 minutes or until they are very crunchy. Let cool completely before using.
• Prepare the Brussels sprouts: Trim the stem end of the Brussels sprouts and cut a cross about 1/4 inch deep in the top of the sprouts.
• Heat the oil in a sauce pot to 315 to 325 degrees F.
• Working in batches, fry the Brussels until dark golden brown and very crispy, 5 to 8 minutes per batch. Drain Brussels on a paper towel and sprinkle with salt immediately.
• Put Brussels in a large bowl with the apple reduction and toss until the Brussels are well coated with the sauce. Plate the Brussels in a large bowl or platter and crush or chop the pumpkin seeds before garnishing on top.

CARDAMOM CREME BRULEE PARFAIT WITH CANDIED PUMPKIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a 9x13-inch baking pan with parchment paper; coat with cooking spray.
• Mix 3/4 cup white sugar, egg yolks, egg, vanilla extract, 1 teaspoon cardamom, and 1/2 teaspoon salt together in the bowl of a stand mixer fitted with the paddle attachment; mix on low speed until well combined.
• Heat cream in a small saucepan over medium heat, stirring often, until it begins to bubble, about 5 minutes; remove from heat. Add cream to the egg mixture slowly, mixing on low speed. Pour custard into the prepared baking dish.
• Set the baking pan into a roasting pan; carefully pour enough boiling water into the roasting pan to come halfway up the sides of the baking pan.
• Bake in the preheated oven until the custard is set when gently shaken, 45 to 50 minutes.
• Remove baking pan from roasting pan. Cool to room temperature, about 30 minutes. Freeze until firm, at least 1 hour.
• Melt butter in a skillet over medium heat. Add brown sugar, salt, 1/4 teaspoon cardamom, and cinnamon; stir to combine. Add frozen pumpkin and simmer, stirring often, until reduced, about 8 minutes. Cool candied pumpkin to room temperature, about 10 minutes.
• Cut custard into 18 squares using a pizza cutter or sharp knife. Place 1 custard square in a serving dish, add a layer of candied pumpkin, and top with another square. Sprinkle each with 1 tablespoon of sugar. Use a kitchen torch to flame tops until deeply caramelized and a crunchy layer has formed.

CANDIED GINGER PUMPKIN PANCAKES

Steps:

• In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger.
• Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat.
• For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve topped with remaining ingredients.

CANDIED PUMPKIN RECIPE

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.