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Candied Pumpkin Slices

Snacks, Low Phosphorus, Low Potassium, Low Protein, Low Sodium


Based on 15 (4 slices each) servings per recipe.

  • 1 1/2 pounds pumpkin, peeled and seeded
  • 3 cups sugar
  • 1/2 cup fresh squeezed lemon juice
  • zest from 2 limes


  1. Cut the pumpkin into wedges about 3-4 inches wide.
  2. Cut across wedges to form slices about 1/4″ wide; set aside.
  3. Combine 2 cups sugar, lemon juice, and zest in a medium bowl.
  4. Add pumpkin pieces; stir until well coated.
  5. Cover with plastic wrap; refrigerate overnight.
  6. Transfer mixture to a medium heavy bottomed saucepan; bring to a simmer over medium heat.
  7. Reduce heat to medium low; cook, stirring occasionally, until pumpkin is translucent and sugar has form a light-amber-colored caramel, 1 hour 10 minutes to 1 hour 15 minutes.
  8. Remove pumpkin from caramel with a slotted spoon, and dry on a rack set over a cookie sheet for at least 12 hours, turning the pumpkin pieces once or twice.
  9. Place remaining cup sugar in a medium bowl. Add several pieces of candied pumpkin to the bowl at a time; coat in the sugar.
  10. Transfer to a bowl to serve, or store in an airtight container for several days.

About This Recipe

Enjoy this Autumn treat, pumpkin candy from scratch.

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