Pumpkin sweets. Pumpkin Candy: A Delicious Orange Miracle Pumpkin Sweets at Home

Appetizing pumpkin desserts are one of the healthiest treats. Such treats will allow you to treat yourself to sweets and saturate the body with vitamins and life-giving force. The article published the best recipes for pumpkin desserts.

Ingredients: 430 g pumpkin, a handful of light sesame seeds, a large orange, 1 tbsp. l. refined oil, 2 tbsp. l. bee liquid honey.

1. It is very important for any desserts to choose fragrant sweet vegetables with flesh of a bright saturated color. Pumpkin gets rid of the peel and seeds.
2. Next, the vegetable is cut into oblong pieces.
3. Liquid honey and oil are mixed in a separate wide bowl. Suitable for both sunflower and olive.
4. All the zest is removed from the orange, and a couple of large spoons of juice are also squeezed out. These ingredients are added to honey and butter.
5. Vegetable slices are immersed in the resulting mixture. They should be completely covered with fragrant citrus sauce.
6. The blanks are laid out in one layer in a heat-resistant form.
7. A pumpkin dessert is baked in the oven for 40-45 minutes at medium temperature.

The finished treat should be soft.

How to cook candied fruit?

Ingredients: 1.5 kilos of fresh pumpkin, 820 g of granulated sugar, a pinch of citric acid, a cinnamon stick, a glass of filtered water, a large orange.

1. The pumpkin is washed and cleaned of all excess. Next, the pulp is cut into large cubes. If you make the pieces small, then after cooking and drying in the oven, they will be too small and deformed.
2. The chopped vegetable is transferred to a deep bowl and covered with the whole composition of sugar. The container is placed at night in the cool. During this time, the pumpkin will release juice, in which the sand will dissolve. As a result, sugar syrup will turn out in a bowl.
3. The orange is thoroughly washed and cut into small pieces together with the peel. Bones are removed from the slices. Fruits are puréed using a suitable blender attachment.
4. Pumpkin syrup is poured into a saucepan, combined with water, "lemon", cinnamon, orange puree.
5. With constant stirring, the mass is cooked over low heat for 6-7 minutes. Immediately after boiling, vegetable cubes are immersed in it.
6. Then the mixture is completely cooled and left for 3 hours.
7. The mass is again brought to a boil and cooked for another 5-6 minutes. The resulting foam is removed from its surface. When the contents of the pan, removed from the heat, cool completely, the procedure is repeated. Again: boiling-cooling.
8. The mixture is poured onto a large sieve. The remaining pumpkin cubes are selected, placed on a baking sheet covered with parchment, and dried for about an hour at a temperature of 120 degrees.
9. Ready cooled candied fruits are transferred to a glass container and stored under a lid.

The syrup left after cooking the treat can be used to soak biscuits or make fruit drinks.

pumpkin pudding recipe

Ingredients of products: 1 tbsp. filtered water, 420 g pumpkin pulp, a pinch of vanilla, 2 large eggs, 4 tbsp. l. semolina, 3 tbsp. l. with a slide of sugar and the same amount of raisins, 2 chips. salt, ½ tsp. ground cinnamon, 160 ml of milk, crumb crumbs for sprinkling the mold.

1. The pumpkin is peeled, the core with seeds is cut out of it. The pulp is cut into cubes, poured into a saucepan and poured with the specified amount of water.
2. The ingredients are stewed over medium heat under a lid for 20-25 minutes with frequent stirring.
3. At the end, the pumpkin should become soft, and the water should almost completely evaporate from the container. The finished vegetable is kneaded with a pusher.
4. Milk is brought to a boil in a separate bowl. Semolina is poured into the liquid in a thin stream, washed raisins are added. The ingredients are brought to a boil and left for 5-6 minutes.
5. Eggs are divided into components. Yolks, boiled semolina, all the remaining ingredients according to the recipe are added to warm pumpkin puree, except for crumbs.
6. The mass is actively mixed with a whisk. It should not have lumps.
7. Proteins are whipped to peaks and gently interfere with a wide spatula to the main mass.
8. The dough is laid out in a form, greased with oil and sprinkled with crumb crumbs.

At 170 degrees, the dessert is baked for 55-65 minutes. Next, the pudding is left for another 25 minutes in the cooling oven.

Delicious treat with pumpkin and cottage cheese

Ingredients: 430 g pumpkin pulp, 2 large eggs, 2 tbsp. l. semolina and fatty sour cream, 40 g butter, 330 g cottage cheese, 3 tbsp. l. granulated sugar, a pinch of salt, 0.25 tsp. soda and lemon juice.

1. The peeled pumpkin is rubbed on a grater with medium divisions.
2. Cottage cheese and softened butter are kneaded in a deep bowl. Eggs, sand, semolina, sour cream are added to it.
3. Soda is quenched with lemon juice and also poured into the mixture from the second step.
4. The ingredients are combined with grated pumpkin and mix well.
5. The mass is laid out in a prepared baking dish.

A casserole is prepared for 50-55 minutes at 210-220 degrees.

With chocolate

Ingredients: half a kilo of pulp of juicy sweet pumpkin, 60 g of dark chocolate, 3 tbsp. l. granulated sugar.

1. The vegetable is peeled from a dense peel and a fibrous part with seeds. Prepared pumpkin is cut into small slices.
2. The resulting pieces are laid out in an oiled form in one layer. Sprinkle sugar on top of the vegetables.
3. The pumpkin is sent to a well-heated oven for 25 minutes. When the slices soften, you can put them on a plate and pour over the chocolate melted in a water bath.

The treat is decorated with crushed hazelnuts or any other nuts.

pumpkin soufflé

Ingredients: 220 g of pumpkin pulp, 190 ml of natural yogurt, 3 large apples, 160 ml of milk, 8 g of gelatin.

1. Gelatin is soaked in cold milk according to package instructions.
2. The oven is switched on beforehand. It should warm up to 200-210 degrees.
3. Pumpkin is cut into small cubes, apples with peel - large slices. The components are laid out on a baking sheet.
4. Fruits and vegetables are baked in the oven until softened.
5. Blender baked fruits turn into puree. Natural yogurt is added to them. The ingredients are whipped together.
6. Milk with gelatin is heated, but not brought to a boil. It is poured into the mixture from the fifth step. The components are whipped with a whisk for 2-3 minutes.
7. The resulting mass is poured into molds and sent to the refrigerator for 4-5 hours.

The finished soufflé is decorated with any fresh berries or pieces of fruit.

Pumpkin jelly with orange

Ingredients: 370 g of pumpkin pulp, 90 g of granulated sugar, 13 g of gelatin, 85 ml of water.

1. The pumpkin is cut into large slices, poured into a saucepan and poured with water so that it completely covers the vegetable. The container is closed with a lid and sent to cook on a small fire. The vegetable pieces should soften well.
2. Gelatin is poured into 85 ml of boiled cold water and left to swell. This will take about half an hour.
3. Pumpkin without liquid is mashed. Sand and swollen gelatin are added to the still hot vegetable mass.
4. The ingredients are pureed together. If the mixture is too thick, it must be diluted with water left over from boiling the pumpkin.
5. The liquid is poured into the bowls.

Future jelly is placed in the refrigerator until solidified.

Appetizing dessert with apples

Ingredients: a pound of fresh pumpkin, 4 apples, 70 g of dark raisins, 60 g of butter, 4-5 tbsp. l. granulated sugar, a pinch of cinnamon.

1. Pumpkin and apples are peeled, and then cut into small slices.
2. Butter is melted in a frying pan, vegetable and fruit pieces are laid out in it, as well as sand, well mixed with ground cinnamon. If the pumpkin is dry, a glass of water is also poured into the container.
3. Under the lid, the mass is stewed until the vegetable softens.
4. Then pre-washed raisins are poured.

When all excess liquid has evaporated from the pan, the pumpkin and apple dessert is removed from the heat and served hot or cold.

Pumpkin ice cream

Ingredients: 120 g baked pumpkin puree, 90 ml condensed milk, 1 tbsp. l. liquid honey, 90 ml of very heavy cream, a pinch of nutmeg, cardamom and cinnamon.

1. Puree combines with liquid honey, all spices.
2. Fatty cream and condensed milk are added to the mass.
3. The mass is whipped until thick and uniform.

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Recipe Ingredients: Candied pumpkin. Pumpkin candy

tags: Home recipe how to make how to cook with photos. How to make or how to cook Candied pumpkin. Pumpkin candy cooking at home quickly.

How to cook: Candied pumpkin. Pumpkin candy

website:
• Wash the pumpkin, clean it, cut into small cubes, put in a saucepan and sprinkle with sugar, mix well.
• Leave pumpkin with sugar in a cool place.
• At the end of the day, drain the resulting syrup. We put it on the stove, bring to a boil, make the fire quieter and cook for 10 minutes.
• Pour the pumpkin with syrup and leave to soak for another 12 hours.
• Then we put the pumpkin in syrup on the fire, bring to a boil, make it very quiet and cook until the pumpkin is transparent.
• We take out the finished pumpkin from the syrup, put it on a baking sheet and dry it over low heat in the oven.
• Ready pumpkin can be sprinkled with powder, should be stored in glass containers in a cool place.

prepare more:

Candied orange peels

Yogurt at home (without yogurt maker)

Dried apricot - dried apricots (fruit dessert)

Votes: 10 ; Reviews: 0 ; Kcal/100g: 200 ; Date: 03-03-2012 . A simple recipe for how to cook candied pumpkin. Pumpkin sweets at home photo and how to cook at home. Quick how to do Candied pumpkin. Pumpkin candy cooking at home.

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tags: how to cook Candied pumpkin. Pumpkin candy houses with photos. Preparation of candied pumpkin. Pumpkin sweets with a photo at home.

We used to call candied fruits dried candied fruits - citrus fruits, dried apricots, prunes, bananas. We often buy them in the store as a tasty and healthy treat. Candied fruits are an excellent substitute for sweets, they will appeal to both children and adults. Did you know that candied pumpkin can be cooked in the oven yourself?

Required Ingredients

Pumpkin has long been known to us as a source of vitamins and trace elements necessary for the body. Everyone knows how useful this fruit is. We are accustomed to or preserve, then to use as an additive in stews, cereals, casseroles. But candied pumpkins seem to be something unusual. But in vain, because their taste is very delicate, they literally melt in your mouth.

Almost any variety of pumpkins is suitable for candied fruit, except for decorative ones (they do not have enough pulp) and fodder ones, the pulp of which is hard and fresh. The main thing is that the fruits are ripe, well ripened. The sweetest and most delicious, they are also called "porridge", you can recognize them by their bright orange color. But even if you don’t have any, any will do. You just need to take a little more sugar.

Candied pumpkin can easily replace any candy

In addition to pumpkin pulp, for the preparation of candied fruits, you will need sugar, water, aromatic spices (vanillin, cinnamon, cloves, and others). Powdered sugar is often used to decorate treats. It will come in handy if the pumpkin chosen for cooking is not bright enough.

Sugar can be replaced with honey - such candied fruits are even more useful. In addition, oranges and lemons can be added to the preparation to get a rich taste and bright aroma.

Classic Candied Pumpkin Recipe

There is nothing complicated in the preparation of candied fruits, but it will take a lot of time. But since the oven will help us, we can do it faster.

For a classic recipe you will need:

• 1 kg pumpkin pulp;
• 300 g of water;
• 1.2 kg of granulated sugar;
• 3 g citric acid;
• vanillin on the tip of a knife.

1. Peel the pumpkin. To do this, it is convenient to use a vegetable peeler: it carefully and thinly cuts strips of the skin. If the pumpkin is too old and the peel is dense, it is better to use a sharp knife.

   Ripe sweet pumpkins of ‘porridge’ varieties are suitable for candied fruits

2. Completely select the core with seeds. For work, you need only dense pulp.

   Peel the pumpkin and cut into pieces

3. Cut the peeled pumpkin into medium-sized cubes. They need to be blanched for 7 minutes in boiling water. Immediately after that, transfer them to cold water to cool. Blanching is a short-term treatment of any food product with boiling water or steam. Unlike boiling, blanching does not lead to loss of vitamins or taste properties.

   Blanch pumpkin in boiling water, then cool

4. In the meantime, prepare the candied fruit syrup. Add sugar, citric acid to a saucepan with water. Boil and cook, stirring, until the sugar is completely dissolved.

   Prepare sugar syrup

5. The pumpkin pulp cubes have already cooled down. Transfer them to a fine sieve and wait until all the water drains.

   Let the water drain completely

6. Put the pumpkin in a saucepan with syrup and boil for 15 minutes over low heat, stirring lightly so that the food does not burn. After that, set aside the workpiece for 10 hours to infuse.

   Boil pumpkin pieces in syrup

7. Put the pan with the workpiece on low heat again, boil for 15 minutes and leave for another 10 hours.
8. For the third time, bring the pumpkin to a boil. At the end, add vanilla to the mixture.

   Pumpkin slices need to be boiled in syrup several times

9. Throw the boiled pumpkin cubes into a fine sieve. Wait until the syrup has completely drained. This will take about two hours.
10. Put the dried and cooled pumpkin slices in one row on a baking sheet and send to the oven, preheating it to 40 degrees, for about 3 hours.

    Arrange candied fruits on a baking sheet and dry for 2-3 hours

11. Remove half-finished candied fruits from the oven for further processing.
12. Roll each piece in granulated sugar and lay again in a single layer on a baking sheet. Keep the candied fruits in the oven until cooked: they should be completely dry, not sticky to your hands.

Blanching is a short-term treatment of any food product with boiling water or steam. Unlike boiling, blanching does not lead to loss of vitamins or taste properties.

It is best to store candied fruit in a glass container.

Note! If you don't have an oven, then the candied fruits should be dried on waxed paper or parchment at room temperature and in direct sunlight. It is desirable that the room in which the drying takes place is well ventilated.

Low calorie treat with honey

This recipe will appeal to sweet lovers who are watching their figure. Instead of sugar, which harms a slender waist, we use honey and fructose.

You will need these products:

1. Clean the pumpkin and cut the pulp into cubes. Boil them over low heat, adding cinnamon.
2. Lay the vegetable pieces out on a paper towel and let them dry.
3. Pour 2 cups of water into a saucepan, add fructose and honey. Wait until the ingredients boil and dissolve. Fold the pumpkin pieces into the syrup. Simmer for 15-20 minutes over medium heat, then remove the pan from the stove. Future candied fruits should stand in syrup for a day.
4. Drain the pumpkin pieces in a colander or sieve, let the syrup drain completely. After that, spread the candied fruit on a baking sheet and send it to the oven. Keep them until fully cooked at 40 degrees.

Due to the complete absence of sugar, such candied fruits are low in calories. But in taste and aroma, they are in no way inferior to sugar treats!

Video recipe for pumpkin sweets

Not a single pumpkin

The taste of classic candied pumpkin can be varied with oranges, lemons and spices. So you can delight your family with a variety of sweets, each time preparing something new.

"Quick" candied fruits with lemon

You will need:

1. Peel the pumpkin and cut its flesh into pieces.
2. In a boiling syrup of sugar and water, dip the pieces of pumpkin and chopped lemon. Boil in 2 sets for 10 minutes until fully cooked.
3. Remove boiled pumpkin cubes from syrup (lemon is not needed), spread on parchment paper. Dry in the oven at 130 degrees for about 60 minutes.
4. Put the finished candied fruits on a plate, sprinkle with a mixture of powdered sugar and cinnamon.
5. If you want your candied fruits to be slightly jelly and transparent, it will take a little more time. After boiling the pumpkin, leave it to cool completely in the syrup, then boil it again for 5 minutes. Cool and repeat 3 more times. Such candied fruits can not only be dried, but also rolled into jars along with syrup.

With oranges

This recipe is perfect if you can't find a very sweet "porridge" pumpkin. The situation is saved by more sugar than usual (you will get some syrup, which will be very rich). Naturally, this will also affect the calorie content of candied fruits: such sweetness can affect the figure!

You will need:

1. Cut the pumpkin flesh into slices, cubes or strips. Divide the oranges into slices, after peeling and removing the seeds.
2. Make syrup from water and sugar, bring it to a boil, stirring constantly.
3. Dip slices of orange and pumpkin into the syrup, boil for about 7 minutes.
4. Remove the pan with the mixture from the stove, leave to cool completely. This will take several hours. Repeat the brewing process twice with the same interval.
5. Drain syrup from future candied fruits, remove orange slices. The pumpkin pieces will be soft and completely translucent.
6. Put the pumpkin slices on a baking sheet covered with paper and send for 5 hours in the oven at a temperature of up to 40 degrees.
7. To decorate, prepare the sprinkle: mix powdered sugar, a little starch and vanilla. If desired, you can add a little ground cinnamon. Roll the dried candied fruits in the mixture.

Spicy candied fruits

In the East, rich, spicy taste and aroma are very much appreciated in sweets. To achieve this effect, you need to add the appropriate seasonings to candied fruits. So, you will need:

• 1 kg pumpkin pulp:
• 1 kg of sugar;
• 700 ml of water;
• 1 cinnamon stick;
• 2 cloves;
• 1 vanilla pod (natural)

If you are not afraid to experiment, you can add anise, star anise, fennel and other spices. But do not forget that a large number of them can spoil the taste of the dish.

Spices will give candied fruit a rich, rich taste and aroma.

1. Peel the pumpkin, wash and cut into pieces of any shape.
2. Prepare the syrup, bring it to a boil, put the pieces of pumpkin and all the spices. Boil the mixture for 5 minutes, then refrigerate. The procedure must be repeated at least 5 times until the pumpkin pieces become transparent and caramelized.
3. Remove the candied fruits, let the syrup drain completely. Spread on a baking sheet and dry in the oven, then sprinkle with powdered sugar if desired.

Pastila, syrups and other sweets. We share with you our favorite recipes for simple and healthy pumpkin goodies.

Pumpkin pastille

Delicious and fragrant sweetness, which can legally replace any candy. It doesn’t get your hands dirty - you can take it with you into the room and nibble while sitting with a book on the couch. Pastila is well stored in a dry place, in a paper bag or in a glass jar.

Ingredients: 1.5 kg of pumpkin pulp, 2 hard apples, 300 g of honey, 1 tsp. cinnamon, 1 tsp vanilla sugar, 1 tsp. ground ginger. Refined vegetable oil - 3 tsp

Peel and seed apples and pumpkins, cut into small pieces and simmer for 10-15 minutes with a little water until softened. Drain, let cool slightly, and puree until smooth. Add spices to the pumpkin mass, mix thoroughly, and put on a slow fire for 25-30 minutes so that the puree is slightly reduced. Add honey to the boiled mass, mix and let cool.

Line a baking sheet with baking paper so that its edges go over the sides. Lubricate it with vegetable oil. Spread the pumpkin mass over the paper in an even layer of 5-7 mm. It is convenient to do this with a spatula dipped in water. It is not a problem if excess moisture gets on the marshmallow - it will evaporate during drying. The thinner the pumpkin layer, the faster the marshmallow dries.

You need to dry the marshmallow at a temperature of 60-80 degrees, in an ajar oven. The process will take 5-6 hours, depending on the thickness of the layer. The marshmallow is ready when it feels springy to the touch, with no syrup droplets or wet spots.

Remove the marshmallow from the baking sheet and, along with the baking paper, cut it into strips. After cooling, remove the paper, roll the marshmallow into tubes and store in a jar or paper bag. If desired, you can sprinkle the tubes with powdered sugar with vanilla and cinnamon.

pumpkin jam

Few people, having tried this jam, will guess from the first time what it is brewed from. This is because of the lemon, which gives the pumpkin an interesting delicate flavor.

Ingredients: 1 kg pumpkin, 800 gr. sugar, 2 lemons, 2 pcs. cloves, 5 peas of allspice.

Cut the peeled pumpkin into cubes and simmer over low heat until softened. Pour sugar, mix and boil for another 20 minutes. Squeeze juice from lemons, add to jam. Throw cloves and allspice there. Continue to cook, stirring, until thickened. Remove the cloves and pepper from the finished jam, pack it in dry, sterilized jars, and put it in a cold place for 5-7 days so that it brews.

candied pumpkin

Absolutely natural sweetness that does not burden the waist. Raw foodists and any other sweet tooth will rejoice.

Ingredients: pumpkin - 800 g, orange - 1 pc, water - 0.5 stack, sugar - 0.5 kg, cinnamon - 1 stick.

Cut the pumpkin into slices 2 * 2 cm, 3-4 mm thick. Put everything in a deep enameled bowl, cover with sugar and leave overnight to let the pumpkin juice. If there is not enough juice in the morning, you can add 2-3 tablespoons of boiled water. In the liquid that has formed in the bowl, the sugar should completely dissolve. You can help him by periodically stirring the contents.

Remove the zest from the orange, peel it and mix it with the zest in a blender. To the orange puree, add the syrup drained from the pumpkin bowl, cinnamon stick, add water and boil the mixture over low heat.

Pour the pumpkin into the boiling syrup, stir and let it boil without increasing the heat. Boil for 5 minutes after boiling, remove from heat and set aside for a day to infuse. Bring the candied fruits to a boil for three days in a row, boil them for 5 minutes and cool. After that, collect the boiled pieces of pumpkin in a colander, let the syrup drain and put them on parchment paper.

You can dry candied fruit in the air, it will take 2-3 days. You can speed up the process and dry them in the oven at 130 degrees. This will take 1-2 hours. Sprinkle the finished candied fruits with powdered sugar and store in a paper bag or in a glass dish.

After the preparation of candied fruits, an exceptionally tasty syrup remains.. It can be used for sweet cereals, for fruit salads, you can pour them over buns with butter and just eat with tea. Store it in the refrigerator in a tightly closed jar.

We often want to treat our children to sweets, but constantly eating store-bought sweets is unhealthy, because they contain a lot of chemical dyes and various “E” additives.

I propose to cook homemade pumpkin sweets - a delicious, healthy dessert that will delight your kids, and adults will not refuse to try such a treat.

Pumpkin is a very useful dietary product, this bright orange berry is just a storehouse of minerals and trace elements that are so necessary for a person. Pumpkin dishes are recommended for use in gastrointestinal, cardiovascular diseases, in dietary and baby food.

This wonderful berry is simply unique, you can cook a variety of soups, cereals from it, bake casseroles in the oven, and for dessert, cook delicious pumpkin sweets at home.

I will share with you very good recipes for candy and candied pumpkin. You can add honey, nuts (walnuts, almonds, hazelnuts), oatmeal and cookies to these sweets.

Vanilla, cinnamon, ginger or orange peel are used for flavoring. This will allow us to prepare amazing desserts with a delicate taste and spicy aroma.

Cooking healthy treats with your own hands is very easy and exciting, the main thing is to do it with love and take into account the tastes of your loved ones. I am sure that they will like homemade pumpkin sweets much more than store-bought ones.

Sweets "Gentle Pumpkin"

The taste of these pumpkin candies is reminiscent of flower honey with a pleasant spicy aroma and a slight nutty tint.

Ingredients:

• Ready pumpkin puree - 200 grams;
• milk - 1 glass;
• butter - 50 grams;
• sugar - 1 glass;
• ground walnuts (you can take a mixture of hazelnuts or almonds) - 100 grams;
• vanilla sugar - 1 teaspoon;
• ground ginger - a little, on the tip of a knife;
• cinnamon - half a teaspoon;
• 1/4 teaspoon of salt;
• cocoa - 1 tablespoon.

From this amount of products, we will get 24 sweets.

Cooking:

1. Prepare pumpkin puree: take 400 grams of pumpkin, cut into pieces (do not cut the skin). Then put the pieces on a baking sheet and put in the oven for baking. Bake at a temperature of 200 degrees, until the pumpkin is soft.
2. Cool the baked pumpkin a little and remove the skin from it, then make a puree with a blender. If there is no blender, then mash the pulp well with a fork.
3. Put the finished puree in a saucepan with a thick bottom, add milk, sugar, vanilla sugar, a little salt and mix everything well. We put on a strong fire and bring the mass to a boil.
4. After boiling, reduce the heat to a minimum and cook for 35 - 40 minutes, stirring occasionally.
5. When the pumpkin mass boils well and begins to caramelize, you must constantly stir so as not to burn. The mass will be ready when it becomes like marmalade and will easily lag behind the bottom of the saucepan.
6. Remove the saucepan from the heat, add butter, a third of the ground nuts, ginger and cinnamon, mix everything well until smooth.
7. We shift the candy mass into a bowl, let it cool and put it in the refrigerator for two hours.
8. Mix chopped nuts with cocoa.
9. From the chilled candy mass we form balls - one teaspoon one candy. Roll each ball well in a mixture of cocoa and nuts.

We spread the finished sweets on a dish and store in the refrigerator.

Pumpkin sweets "Lakomka"

I offer another delicious recipe for pumpkin sweets, you will definitely like them.

Ingredients:

• Pumpkin pulp - 200 grams;
• butter - 50 grams;
• cookies (you can take any) - 150 grams;
• one orange, 50 grams of walnuts;
• natural honey - three tablespoons;
• coconut flakes - 50 grams;
• cinnamon - optional;
• cognac - 30 grams, if you cook sweets for children, then do not add alcohol.

Cooking:

1. Peel the pumpkin, wash and cut into pieces. Pour them with water in a saucepan and boil until tender, so that they are soft.
2. Drain all the water from the finished pumpkin, let it cool slightly and make puree with a blender or pusher. You can rub the boiled pumpkin through a sieve.
3. Grinding oatmeal in a coffee grinder to a state of flour. You can use instead of cereal, oat bran or oatmeal.
4. Grind cookies into small crumbs. Instead of cookies, you can use waffles, sponge cake, vanilla crackers or regular gingerbread.
5. Add the crushed oatmeal to the cooled pumpkin puree and mix everything well. Leave for 30 minutes for the oatmeal to swell and absorb the pumpkin juice.
6. Then add the cookie crumbs and mix well.
7. Then add honey to the candy mass. If you are allergic to honey, you can replace it with condensed milk or wedge syrup. You can also use linden honey, as it is hypoallergenic.
8. Then add well-softened butter and cognac, which can be replaced with whiskey, rum or gin. If the dessert is prepared for the children's table, then alcohol must be excluded from the recipe.
9. Knead the mass until smooth and put the crushed walnuts into small pieces.
10. Once again, knead well and add the zest of one orange, grated on a medium grater.
11. Mix the candy mass well again, and poison it for half an hour in the freezer, while stirring it every 10 minutes. This is necessary in order for the mass to freeze, and from it it was possible to form sweets - balls. If the mass seems too thick to you, then it can be slightly diluted with orange juice.
12. As soon as the candy dough has hardened, we form small balls out of it and roll them in coconut flakes. We spread our dessert on a tray and put it in the refrigerator for one hour.

After a short period of time, delicious sweets are ready and you can eat them. Serve healthy homemade pumpkin sweets with a cup of fragrant tea or a glass of warm milk.

Such a dessert will appeal to children and adults, and due to the presence of oatmeal, these candies can become a complete breakfast for you.

Quick candied pumpkin

Candied fruits, another variety of homemade sweets made from pumpkin. This tasty and healthy dish is very popular with children, it is quite capable of replacing store-bought sweets.

Now I will tell you how to cook candied pumpkins quickly and very simply.

Ingredients:

• Pumpkin pulp - 1 kilogram;
• lemon or orange - 1 piece;
• ground cinnamon or powdered sugar;
• water - 200 milliliters.

Cooking:

1. To prepare this dessert, take a sweet (porridge) variety of pumpkin. Remove the skin from it and cut into small pieces.
2. Make syrup from water and sugar. Add to the syrup, cut into slices of lemon along with the peel (lemon can be replaced with three grams of citric acid).
3. Boil pumpkin slices in syrup until soft. Boiling time, approximately 10 minutes. We will cook in two passes, since we will not get very much syrup.
4. Put the boiled pumpkin pieces on a baking sheet, which must first be sent with baking paper.
5. We dry our candied fruit semi-finished products in an oven preheated to 130 degrees. Drying time, about one hour.
6. We take out the finished sweets from the oven, cool and sprinkle with powdered sugar or cinnamon.

Candied pumpkin with cinnamon and orange

If you have a little more time, you can make candied pumpkin with orange and make them jelly and transparent.

Ingredients:

• One medium-sized pumpkin;
• sugar - 1 kilogram;
• one large orange;
• cloves two buds, cinnamon two sticks;
• water - 650 milliliters.

Cooking:

1. Wash the pumpkin well, remove the skin, seeds and cut the pulp into medium-sized cubes.
2. We put water and sugar on a small fire and boil the syrup.
3. Send the pieces of pumpkin in hot syrup and boil for 5 minutes.
4. Then remove the pumpkin from the syrup with a slotted spoon and cool to room temperature.
5. Add sliced ​​orange, cinnamon and cloves to the syrup, bring to a boil again, put pumpkin cubes in it and boil for another 5 minutes.
6. Then we take the pumpkin out of the syrup, cool it and boil it again in the syrup. We repeat this procedure 4 times so that we get translucent blanks for candied fruits.
7. At the end of the cooking process, we take out the pieces of pumpkin from the pan, let them cool and put them on a baking sheet, previously covered with baking paper.

   I am a big fan of Ayurveda, Oriental and Tibetan medicine, many of its principles I apply in my life and describe in my articles.

   I love and study herbal medicine, and also use medicinal plants in my life. I cook tasty, healthy, beautiful and fast, which I write about on my website.

   All my life I've been learning something. Graduated from courses: Non-traditional medicine. Modern cosmetology. Secrets of modern cuisine. Fitness and health.