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
Yield: 30 pieces
Ingredients:
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
Directions:
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.
Recipe from Cathy's Kitchen Journey
And don’t forget about my Power of Pink Challenge going on all month.
Check out my week of pumpkin here.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I have found taking pictures of soup to be more challenging but you make it look easy!
I agree – soup is hard to photograph. This soup was very thick and chunky. Our bowls are all navy blue so I didn’t want to use that, so I just used my square plate since it was white.
Inspired by your post, I made this yesterday. The texture was tough for me to deal with (I blended it with a food processor), but Scott liked it. Next time I might try it without the cinnamon (and without blending it), maybe make it a little less sweet. Thanks for sharing!
Sorry you didn’t like it 🙁 It is sweeter. Have you tried the other butternut squash soup in my blog. That one isn’t so sweet. And its very creamy.