Best Candied Pumpkin Slices Recipes

CANDIED PUMPKIN

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.

CANDIED PUMPKIN WITH TAHINI AND DATE SYRUP (KABAK TATLıSı)

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 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.