Candied Pumpkin Recipes

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.

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.

Steps:

• In medium saucepan combine water, brown sugar, and cinnamon. Bring to a boil and cook until liquid has reduced by about one-quarter and a light syrup forms, about 15 minutes. Add pumpkin or squash, reduce heat to very low and simmer gently until the pumpkin is translucent, about 45 minutes. If preparing in advance remove the pumpkin from syrup with a slotted spoon and store pumpkin separately. When ready to serve, combine the pumpkin and syrup in a small skillet and reheat over low heat. Just before serving, stir in the heavy cream. Spoon over ice cream and serve.;

Steps:

• moisten pumpkin seeds with juice, mix sugar with spices
• stir sugar mixture into seeds well and spread out on a cookie sheet lined with parchment paper.
• bake at 350f for 6 min, stirring once in the middle. cool well on sheet than break up into small clusters.

Steps:

• Cook pumpkin seeds in a medium skillet over medium heat, stirring often, about 8-10 minutes or till puffed(don't brown). Watch closely so the don't brown. Move to a bowl.
• Combine sugar, brown sugar, paprika and salt. Set aside.
• Toss pumpkin seeds with orange juice. Stir in sugar mixture, tossing to coat. Spread in a single layer on wax paper lined jelly roll pan(or cookie sheet).
• Bake at 350*F. for 6 minutes, stirring once. Cool in pan on a wire rack 30 minutes. Store in an airtight container up to 2 days.

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.

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.