Candied Pumpkin
An unexpected crunchy, sweet dessert that's so simply pumpkin!
Ingredients
Pickling Lime Water:
- 1 gallon water
- 1/2 cup pickling lime
Pumpkin:
- 4 cups white sugar
- 3 pounds pumpkin
- 1 cup water
- 1 squeeze lemon juice, fresh
Instructions
Pickling Lime Water:
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In a large stock pot, combine pickling lime and water and stir until dissolved. Place pumpkin slices into water and let sit 12-24 hours, stirring occasionally. Rinse slices thoroughly 3 separate times until slices are completely cleared of the lime. Place slices in fresh cold water and let soak for 3 more hours.
Pumpkin:
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Place pumpkin slices in a large pot. Add sugar and water. Cook pumpkin on medium-low heat for about one hour, or until pumpkin turns a golden-brown color. Add a squeeze of lemon and cook a bit more. Let it cool. Remove from pot, cut into pieces and enjoy!
Recipe Notes
My pumpkin is a brighter orange because I did not cook it as long. It should be more of a golden-brown color, although mine was still very delicious! Some people like to add tahini and crushed pistachios as a topping.