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    Home » Recipes » Desserts (Baked) » Caramelized Roasted Pumpkin

    LAST UPDATED: July 20, 2018 • FIRST PUBLISHED: October 31, 2017 By Toni Dash 25 Comments

    Caramelized Roasted Pumpkin

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Caramelized Roasted Pumpkin is a simple dessert featuring fresh pumpkin slices roasted in a cinnamon ginger caramel sauce. The softened pumpkin is candied while roasting leaving a sweet, delicious dessert for any fall meal or Thanksgiving!
    Three sliced of Caramelized Roasted Pumpkin in a caramel cinnamon ginger sauce in an oversized white bowl with red trim

    Today’s recipe is inspired by Día de los Muertos, or the Day of the Dead. For years before I knew what the holiday was about I thought it seemed creepy. Falling the days after Halloween, with a prominence of skulls and with its name, it sounded like it might be a continuation of Halloween. More similar to All Saints Day, Día de los Muertos is a day to remember loved ones who have died.

    My teen son was tasked by his high school Spanish class to attend a Día de los Muertos event and write about it, as well as create something relevant to the holiday. He and a friend baked an incredible gluten-free skull shaped loaf of bread that took them hours to do. It made me remember a post I’d done about the holiday featuring our favorite Lemon Roast Chicken, as well as other classic foods for the holiday such as Easy Slow Cooker Mole Chicken Thighs or Pumpkin Mexican Hot Chocolate.

    Sliced fresh pumpkin, mini pumpkins and caramel cinnamon ginger sauce for Caramelized Roasted Pumpkin

    I love cooking with fresh pumpkin at this time of year. Whether making homemade DIY homemade pumpkin puree (used for everything you’d use canned pumpkin), no crust pumpkin pie, pumpkin cheesecake, Pumpkin Roasted-Banana Quick Bread, Pumpkin Chipotle Cream Pasta Sauce or broasted pumpkin seeds. You get the drift; there is no end to the options.

    Caramelized Roasted Pumpkin is a wonderful simple recipe that can be used in many ways. Inspired by Candied Pumpkin or Calabaza end Tacha, pumpkin roasted in a caramel sauce with authentic Mexican ingredients such as piloncillo, raw Mexican sugar shaped in a cone.

    Sliced of fresh pumpkin in a white baking dish for Caramelized Roasted Pumpkin

    Sliced fresh sugar or pie pumpkins are cooked in a sweet sauce of dark brown sugar and orange juice infused with cinnamon sticks and fresh ginger. As the sliced roast the sauce thickens slightly and coats the pumpkin with wonder sweet flavor. The pumpkin slices don’t need to be peeled before cooking as the pumpkin easily separates from the skin once roasted.

    How to use Caramelized Roasted Pumpkin:

    Serving the slices of caramelized roasted pumpkin drizzled in the sauce is a wonderful dessert option or addition to a Thanksgiving menu. Easy to prepare, it caramelized roasted pumpkin is a unique and special seasonal recipe. Can be sprinkled with a tiny bit of sea salt to elevate the flavors.

    The pumpkin can be cut up into cubes and served over ice cream or with whipped cream. The skin can be removed and the pumpkin pureed and used for a sweet twist in other recipes where you’d normally use pumpkin puree. Adding chunks of the pumpkin in typically savory dishes such as rice medleys or salads offer a great flavor contrast.

    Three slices of Caramelized Roasted Pumpkin in caramel sauce, in a large white bowl

    How to Make Caramelized Roasted Pumpkin:

    Three sliced of Caramelized Roasted Pumpkin in a caramel cinnamon ginger sauce in an oversized white bowl with red trim

    Caramelized Roasted Pumpkin

    Fresh pumpkin slices are roasted in a caramelized cinnamon ginger sauce to a candied finsh. A simple, delicious fall dessert or Thanksgiving option.  Can also be pureed to use in recipes calling for puree for a sweet twist!
    5 from 9 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 1 hour 25 minutes
    Total Time: 1 hour 35 minutes
    Servings: 6
    Calories: 191kcal
    Author: Toni Dash
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    Ingredients

    • 2 cups Water
    • 1/2 cup Orange Juice (no pulp)
    • 1 cup Dark Brown Sugar
    • 2 Cinnamon Sticks
    • 1 inch piece Ginger Root thinly sliced
    • 2 pound Sugar or Pie Pumpkin

    Instructions

    • Preheat oven to 350 degrees.
    • In a large saucepan combine the water, orange juice, sugar, cinnamon and ginger. Bring to a boil and reduce heat to simmering; simmer 15 minutes.
    • While the liquid is simmering, slice pumpkin vertically and remove all the seeds and fiber. Slice each half into 1-inch thick slices and place into a 13-inch by 9-inch baking dish, interleaving them so they are in a single layer.
    • Strain the liquid to remove the cinnamon and ginger and pour into the baking dish. Bake until the pumpkin is done (test by checking for softness with a fork) 45-60 minutes. Remove from the baking pan and allow to cool for a few minutes before serving. Spoon some of the caramel sauce onto the pumpkin on the serving plate. See blog post for other use suggestions.

    Nutrition

    Calories: 191kcal | Carbohydrates: 48g | Protein: 1g | Sodium: 16mg | Potassium: 604mg | Fiber: 1g | Sugar: 41g | Vitamin A: 12915IU | Vitamin C: 23.9mg | Calcium: 79mg | Iron: 1.6mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Carolyn Ingram says

      November 03, 2017 at 4:23 pm

      5 stars
      This sounds like the perfect fall recipe!

      Reply
    2. Art from my Table says

      November 03, 2017 at 2:45 pm

      I love all things pumpkin, though I’ve never had pumpkin served up quite like this! Can’t wait to try it!

      Reply
    3. Kiwi says

      November 01, 2017 at 5:32 am

      Another cool way to eat a pumpkin. Great recipe for the pumpkin lovers.

      Reply
    4. Sarah says

      November 01, 2017 at 12:33 am

      What a fun and creative way to use pumpkin. I’m always seeking out new ways to use up pumpkin and this is one I haven’t tried.

      Reply
    5. Janis @MommyBlogExpert says

      November 01, 2017 at 12:25 am

      Wow, I never thought of squash like that as a dessert. That looks heavenly and I’m going to the store tomorrow to see if they have any of those sugar pumpkins left so I can try your recipe. Happy Halloween!

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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