Caramelized Pumpkin

Preparation info

  • Difficulty


Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About


  • 1 kg / 2 lb 3.27 oz sugar
  • 300 g / 10.58 oz water
  • 30 g / 1.06 oz lemon juice
  • 1 kg / 2 lb 3.27 oz pumpkin, skin and seeds removed, cut into 1.75-cm / .68-in wedges


  1. Combine the sugar, water, and lemon juice in a medium saucepan. Cook over high heat until the sugar has turned an amber-brown color.
  2. Turn the heat down to medium low and add the pumpkin wedges.
  3. Cook until the pumpkin has absorbed the sugar and is translucent.
  4. Using a slotted spoon, remove the pumpkin from the sugar and place on a sheet pan lined with parchment paper. Let cool to room temperature, then cover with plastic wrap.
  5. Reserve at room temperature in an airtight container. Discard after 2 days.