Posts Tagged ‘easy canned pumpkin recipes’

Gingered Pumpkin Caramels

Sunday, January 24th, 2010

With the fall season upon us, and many jack-o-lanterns being readied for Halloween, there are many tasty and innovative recipes for the pumpkin flesh. These wonderful Gingered Pumpkin Caramels are a tasty alternative to the traditional Halloween Kisses to hand out to your neighbourhood ‘trick or treaters’. For more pumpkin recipes, both cosmetic and cooking recipes, and so much more, please visit and select the category of your choice.

This recipe will yield 64 individual pieces of delightful Gingered Pumpkin Caramels.


¾ tsp freshly grated cinnamon

¼ tsp freshly grated nutmeg

1¼ tsp powdered ginger

1/8 tsp powdered cloves

1 c fresh pumpkin puree (without added spices)

1 c white sugar

1 (300ml) can sweetened condensed milk

½ c unsalted butter (or use regular butter, but omit the ¼ tsp salt in this recipe)

¼ c corn syrup

¼ c regular cooking molasses

¼ tsp salt

½ – ¾ c chopped and toasted Nuts (pecans, walnuts, hazelnuts, or peanuts are tasty choices)

1 tsp pure vanilla extract

  1. Prepare an 8” square baking pan by lining the bottom with parchment paper. Butter the paper and the pan sides lightly.
  2. Mix together the spices and toasted nuts in a small bowl. Set aside.
  3. Combine the pumpkin, sugar, condensed milk, butter, corn syrup, molasses and salt in a bowl, stirring together to mix.
  4. Slowly and carefully, pour this mixture into a heavy iron skillet set over medium heat. Stir this gingery pumpkin mixture until it comes to a gentle boil.
  5. Cover the skillet, and allow your candy to boil gently for 3 minutes.
  6. Next, uncover the skillet and continue to boil this pumpkin mixture, stirring constantly for approximately 30 minutes, until it reaches the firm-ball stage on a candy thermometer (245 F or 118 C).
  7. Once it reaches the firm-ball stage, remove your candy from the heat, and immediately stir in the spice-nuts mixture and pure vanilla, combining together well.
  8. Quickly pour this caramel mixture into your prepared pan, spreading it evenly with a buttered spatula.
  9. Set aside the pan on a rack, and allow your Gingered Pumpkin Caramel to cool.
  10. When cooled, lift the caramel block out of the pan, and place on a cutting board. Cut the caramels into 1-inch squares with a buttered knife.
  11. Wrap each gingered pumpkin caramel in candy wrap or waxed paper, and store in a covered container.

Gingered Pumpkin Caramels can be made all year round using canned pumpkin puree, replacing your freshly-made Jack-o-Lantern pumpkin puree.

These delicious caramels are delightful gifts from your kitchen to make and give to a special friend, as a holiday hostess gift, or to satisfy your sweet tooth on a cold night.

An easy homemade Pumpkin Spice recipe to have on hand for your holiday cooking, is available in the “Herb and Spice Mixes” category of the blog.