Wednesday, October 28, 2009

Pumpkin Pecan Pie Candy

It's the third day of A Week of Pumpkin. And today we're going to mix it up a bit. I don't make candy. It's just not my thing. I like to make things that go into the oven. But I wanted to step out of my comfort zone for a minute to try these candies.

My friend KT really liked these candies. I thought they were a bit too sweet. I know I used sweetened coconut instead of unsweetened, but I reduced the sugar by 1/2 cup. If I made these again, I might reduce the sugar by another 1/4 cup or so. These candies taste like a pumpkin flavored pecan pie and were really fun and messy to make. These would go great on a holiday treats tray for sure.

Pumpkin Pecan Pie Candy - from Cathy's Kitchen Journey - makes 30 pieces
Printable Recipe
1 (15oz) can pure pumpkin
2 cups white sugar - since my coconut was sweetened, I cut the sugar down to 1 1/2 cups
2 cups unsweetened coconut - I couldn't find unsweetened, so I used sweetened coconut
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp vanilla extract
1 1/2 cups chopped pecans

In a medium saucepan, combine the pumpkin, sugar, coconut, cinnamon, nutmeg, and cloves. On medium heat, cook and mix together and allow sugar to dissolve. Continue cooking and stirring until mixture forms into a ball, about 15-20 minutes. Have patience, it will eventually turn into a ball once the liquid evaporates.

Remove mixture from heat and add in vanilla. Transfer to a heat safe bowl and cover mixture with plastic wrap so a skin does not form. Chill in refrigerator until cool.

Using a cookie scoop that is about a TBSP size, scoop up balls and roll in the palm of your hands. Roll balls in the chopped pecan, coating all sides. Put back in fridge to let set.

Store in airtight container up to a week.

And don't forget about my Power of Pink Challenge going on all month.

Check out my week of pumpkin here.

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10 comments:

Cathy said...

yours looks awesome too!

The Novice Chef said...

I have now seen these on a few different blogs...guess I have to break down and make them soon! They just look so dang tasty!

oneordinaryday said...

These sound great. Do they have to be served chilled? I'm bookmarking to make for the holidays. Thanks!

Jen said...

I served them at room temp. They are just a bit more firm directly out of the fridge.

We Are Not Martha said...

Mmm! I'm always looking for new ways to bake/cook with pumpkin and these look fabulous. Great to put in a little tin for a holiday gift :)

Sues

ellysaysopa said...

These look great! I bet they would be great rolled in crushed graham crackers too. Mmm.

Jen said...

I was thinking that too Elly! I had some crushed graham crackers in the pantry, but I wanted to try them true to the recipe for the first go at it.

nutmegnanny said...

They are so adorable:) You should submit them in a blog event another blogger and I started. They look so delicious!

bridget {bake at 350} said...

You were pumpkin-busy!!! YUM!

Ingrid said...

They look good but I'm not sure of the coconut, pecan, and pumpkin together.
~ingrid

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