| This recipe is liked by 1 person(s). |
Candied Pumpkin
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Spirit of Christmas Cookbook Vol.3, 1998
| 8 c. | 1" cubes of fresh pumpkin, (about a 5 lb. pumpkin) |
| 1/2 c. | packed brown sugar |
| 1/4 c. | granulated sugar |
| 1 1/2 Tb. | flour |
| 1/2 tsp. | ground cinnamon |
| 1/2 tsp. | salt |
| 1/4 tsp. | ground allspice |
| 3/4 c. | orange juice |
| 1/4 c. | maple syrup |
| 3 Tb. | butter, softened |
| chopped toasted pecans, for garnish |
Preheat oven to 350 degrees. Place pumpkin pieces in a single layer on a lightly greased 10x15x1" jellyroll pan; set aside. In a medium saucepan, combine sugars, flour, cinnamon, salt and allspice. Add orange juice, maple syrup, and butter, stirring until well blended. Stirring occasionally, cook over medium heat about 5 minutes. Pour over pumpkin. Spooning syrup over pumpkin every 15 minutes, bake 1 hour or until pumpkin is hot and bubbly. Transfer to serving dishes; sprinkle with pecans. Serve warm.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.