Recipe by Rachel
"This is a delicious way to use fresh pumpkin."
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fresh pumpkin, cut into 1/2-inch cubes
minced fresh ginger
Since I had 6 cups of white pumpkin, I used it, while keeping all the other ingredients the same. The recipe was easy to follow. The two hours of mellowing time helped the flavors blend. I'm don't like that the butter has resolidified in tiny little particles, but otherwise this is a great recipe!
Followed recipe except I substituted a tsp of pumpkin pie spice in place of the other spices. Came out great texture, great flavour, although I wish it had more pow.
It is easy and works well over fruit, pound cake or ice cream. I added a little salt to offset all the sweet of the sugar. I didn't have maple syrup so I used brown sugar which is made with maple syrup anyway. I'll surely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Candied Pumpkin Recipe
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 35
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