Ingredients
Orange & Clove Version
- ½ medium-sized Pumpkin
- 2 cups Water
- 1 cup Orange Juice
- 1 lb. Brown Sugar
- 2 tbsp. Corn Syrup
- 6 Cloves
- 2 tbsp. + 1 tbsp. Orange Zest, divided
Coconut & All Spice Version
- ½ medium-sized Pumpkin
- ¼ gal. Water
- 1 lb. Brown Sugar
- 1.5 tbsp. Corn Syrup
- 2 tbsp. All Spice
- 1 tbsp. Coconut Extract
- ½ cup Shredded Coconut
Directions
Orange & Clove Version
- Preheat oven to 325°F
- Cut off top of pumpkin and remove all the seeds. Reserve the seeds! We will use them later!
- Flip the pumpkin upside down and peel the skin, careful not to lose too much yield.
- Cut the pumpkin into thin wedges. Remove pulp by scraping the inside layer with your knife.
- Cut into small 1” pieces and fill a roasting pan.
- Add water and orange juice to a medium sauce pot.
- Add the brown sugar, corn syrup, cloves, and 2 tbsp. of orange zest.
- Bring to a boil and reduce by ½, or until the mixture coats the back of a metal spoon.
- Pour the caramel over the pumpkin and bake for about 1 hour or until the pumpkin is soft.
- Plate using a slotted spoon. Cover with caramel.
- Garnish with fresh orange zest.
Coconut & All Spice Version
- Preheat oven to 325°F
- Cut off top of pumpkin and remove all the seeds. Reserve the seeds! We will use them later!
- Flip the pumpkin upside down and peel the skin, careful not to lose too much yield.
- Cut the pumpkin into thin wedges. Remove pulp by scraping the inside layer with your knife.
- Cut into small 1” pieces and fill a roasting pan.
- Add water to a medium sauce pot. Add the brown sugar, corn syrup, all spice, and coconut extract.
- Bring to a boil and reduce by ½, or until the mixture coats the back of a metal spoon.
- Pour the caramel over the pumpkin and bake for about 1 hour or until the pumpkin is soft.
- Plate using a slotted spoon. Cover with caramel.
- Garnish with coconut shreds.
Pro Tips
This recipe would also be a great Thanksgiving side dish!