Candied Pumpkin

Recipe

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

1. Preheat oven to 325°F
2. Cut off top of pumpkin and remove all the seeds. Reserve the seeds! We will use them later!
3. Flip the pumpkin upside down and peel the skin, careful not to lose too much yield.
4. Cut the pumpkin into thin wedges. Remove pulp by scraping the inside layer with your knife.
5. Cut into small 1” pieces and fill a roasting pan.
6. Add water and orange juice to a medium sauce pot.
7. Add the brown sugar, corn syrup, cloves, and 2 tbsp. of orange zest.
8. Bring to a boil and reduce by ½, or until the mixture coats the back of a metal spoon.
9. Pour the caramel over the pumpkin and bake for about 1 hour or until the pumpkin is soft.
10. Plate using a slotted spoon. Cover with caramel.
11. Garnish with fresh orange zest.

Coconut & All Spice Version

1. Preheat oven to 325°F
2. Cut off top of pumpkin and remove all the seeds. Reserve the seeds! We will use them later!
3. Flip the pumpkin upside down and peel the skin, careful not to lose too much yield.
4. Cut the pumpkin into thin wedges. Remove pulp by scraping the inside layer with your knife.
5. Cut into small 1” pieces and fill a roasting pan.
6. Add water to a medium sauce pot. Add the brown sugar, corn syrup, all spice, and coconut extract.
7. Bring to a boil and reduce by ½, or until the mixture coats the back of a metal spoon.
8. Pour the caramel over the pumpkin and bake for about 1 hour or until the pumpkin is soft.
9. Plate using a slotted spoon. Cover with caramel.
10. Garnish with coconut shreds.

Pro Tips

This recipe would also be a great Thanksgiving side dish!