Candied Pumpkin

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3 cups


  • 4 tablespoons unsalted butter

  • 3 cups diced ( 1/2 inch) sugar pumpkin or butternut squash

  • 1/3 cup sugar

  • 3/4 cup maple syrup

  • 1 tablespoon minced fresh ginger

  • 1/2 teaspoon cinnamon


  1. Melt the butter in a large heavy skillet. Add the pumpkin and cook over moderately low heat, stirring occasionally, until tender, about 20 minutes. Stir in the sugar until dissolved. Stir in the maple syrup, ginger and cinnamon and remove from the heat. Let cool and refrigerate until chilled, at least 2 hours or overnight

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