Pastilles, syrups and other sweets. We share with you our favorite recipes for simple and healthy pumpkin delicacies.

Pumpkin Pastila

Delicious and fragrant sweetness, which can legally replace any candy. Hands do not get dirty - you can take them into the room with you and gnaw while sitting with a book on the couch. Pastila can be stored well in a dry place, in a paper bag or in a glass jar.

Ingredients: 1.5 kg of pumpkin pulp, 2 hard apples, 300 g of honey, 1 tsp. cinnamon, 1 tsp vanilla sugar, 1 tsp. ground ginger. Refined vegetable oil - 3 tsp.

Peel and seed apples and pumpkin, cut into small pieces and simmer for 10-15 minutes with a little water until softened. Drain, let cool slightly, and puree until smooth. Add spices to the pumpkin mass, mix thoroughly, and put on low heat for 25-30 minutes so that the mashed potatoes boil a little. Add honey to the boiled mass, mix and let cool.

Line a baking sheet with baking paper so that its edges go over the sides. Lubricate it with vegetable oil. Spread the pumpkin mixture over the paper in an even layer of 5-7 mm. It is convenient to do this with a spatula dipped in water. It is not a problem if excess moisture gets on the marshmallow - it will evaporate during drying. The thinner the pumpkin layer is, the faster the pastille dries.

You need to dry the marshmallow at a temperature of 60-80 degrees, in a slightly open oven. The process will take 5-6 hours, depending on the thickness of the layer. The pastille is ready when it feels elastic to the touch, without protruding drops of syrup and damp places.

Remove the marshmallow from the baking sheet and, along with the baking paper, cut it into strips. After cooling, remove the paper, roll the marshmallow into tubes and store in a jar or paper bag. If you wish, you can sprinkle the tubes with powdered sugar with vanilla and cinnamon.

Pumpkin jam

Few people, having tried this jam, will guess from the first time what it is made of. This is because of the lemon, which gives the pumpkin an interesting delicate flavor.

Ingredients: 1 kg pumpkin, 800 gr. sugar, 2 lemons, 2 pcs. cloves, 5 allspice peas.

Cut the peeled pumpkin into cubes and simmer over low heat until softened. Add sugar, stir and cook for another 20 minutes. Squeeze the juice from the lemons, add to the jam. Throw in the cloves and allspice. Continue cooking, stirring occasionally, until thickened. Take out the cloves and peppers from the finished jam, pack it in dry sterilized jars, and put it in a cold place for 5-7 days to infuse.

Candied pumpkin

Absolutely natural sweetness without burdening the waist. Raw food eaters and any other sweet tooth will also be delighted.

Ingredients: pumpkin - 800 g, orange - 1 pc, water - 0.5 stack, sugar - 0.5 kg, cinnamon - 1 stick.

Cut the pumpkin into 2 * 2 cm slices, 3-4 mm thick. Put everything in a deep enamel bowl, cover with sugar and set overnight to let the pumpkin juice. If there is not enough juice in the morning, you can add 2-3 tablespoons of boiled water. In the liquid that has formed in the bowl, the sugar should completely dissolve. You can help him by mixing the contents periodically.

Remove the zest from the orange, peel it and beat with the zest in a blender. Add the syrup drained from the bowl of pumpkin, a cinnamon stick to the orange puree, add water and boil the mixture over low heat.

Pour pumpkin into boiling syrup, stir and let it boil without increasing the heat. Boil for 5 minutes after boiling, remove from heat and set aside for a day to infuse. Bring candied fruits to a boil for three days in a row, boil them for 5 minutes and cool. After that, collect the boiled pumpkin pieces in a colander, drain the syrup and place them on parchment paper.

You can dry the candied fruit in the air, it will take 2-3 days. You can speed up the process and dry them in the oven at 130 degrees. It will take 1-2 hours. Sprinkle the finished candied fruits with icing sugar and store in a paper bag or glass dish.

After cooking candied fruits, an exceptionally tasty syrup remains... It can be used for sweet cereals, for fruit salads, you can pour them on buns with butter and just eat with tea. Store it in the refrigerator in a tightly closed jar.

Candied fruits are fruits that have been previously boiled in sugar syrup and then dried (dried). Usually we buy candied fruits in the store, because the choice is huge, for every taste. Candied fruits are made from a wide variety of vegetables and fruits, which we add to cereals, baked goods, or use to decorate and serve bright desserts. Today I want to tell you, dear friends, how to make homemade candied fruits with your own hands. For this we will use one of the most beloved and healthy vegetables - pumpkin, the queen of autumn. Candied pumpkin fruits are incredibly healthy and very tasty. You can offer them to your family instead of expensive sweets. They go well with tea and are eaten faster than they cook. Candied pumpkin can be called homemade sweets that you made with your own hands. Also, candied pumpkin seeds can be dipped in melted chocolate, let it freeze and they will turn out to be even more delicious and attractive. My dear friends and guests of the site - be sure to cook candied pumpkin at least once, your family will appreciate it.

Would need:

• Pumpkin - 1-1.5 kg.
• Soda - 1 tsp + water about 1.5 liters.
• Water - 600 ml.
• Sugar - 2 kg.
• Lemon - 1 pc. or citric acid - 1 tbsp.
• Powdered sugar
• Parchment paper

How to cook candied pumpkin with your own hands:

We use ripe pumpkin for cooking candied fruits. it is desirable that it be dense, but at the same time sweet. Wash the pumpkin and clean it from skin and seeds, pulp. cut into pieces of a rather large size (not less than 3x3 cm). In the process of aging in sugar syrup and subsequent drying, the pieces of pumpkin will decrease significantly. Place the sliced ​​pumpkin in a suitable sized saucepan.

Combine water with soda, mix and pour over the cut pumpkin. Leave in this form overnight at room temperature.

The next day, rinse the pumpkin slices in several waters. Drain all the water from the pumpkin completely. Separately boil the sugar syrup from water and sugar, boil for 10 minutes. Pour the cut pumpkin with the cooked sugar syrup and leave it to nourish again for a day.

These are the wrinkled pumpkin pieces that came out after aging in hot syrup.

Drain the syrup, bring to a boil again with the addition of chopped lemon or citric acid. Boil for 5 minutes, add pumpkin pieces to boiling syrup and boil for 5 minutes. If your pumpkin is quite ripe, you can not boil the pieces, but leave them in hot syrup again overnight. Boil only pumpkin that is very dense. Otherwise, it may fall apart. My pumpkin is so tender that I did not boil it, but simply put it again in boiling syrup with the addition of citric acid and left it to cool completely for a day.

The next day, remove the pieces of pumpkin from the syrup, let it drain well. And on a large baking sheet lined with parchment paper, lay out pieces of fragrant pumpkin soaked in syrup. Piece by piece. Send the baking sheet to a slightly open oven at a temperature of 110 degrees for 2-4 hours.

The drying time (drying) of the pumpkin depends of course on the variety. Sometimes 2 hours are enough for drying candied fruits, sometimes even 4 hours is not enough. So you navigate yourself. Additionally, candied fruits can be dried at room temperature without removing them from the baking sheet.

As soon as we pulled the candied fruits out of the oven, sprinkle with powdered sugar on top for beauty and greater sweetness.

Delicious and insanely healthy, fragrant candied pumpkin fruits will delight your whole family.

Bon appetit, Svetlana and my home kulinarochka2013.ru!

So, the intrigue is revealed! Cooking pumpkin puree sweets! Which, however, no one will notice under the layer of chocolate!
I advise you to take a pumpkin of a sweet variety. Cracker cookies - no additives and not too salty.
This amount of ingredients made 25 walnut-sized candies!
By the way, be patient, as you will only try them the next day.

Prepare pumpkin puree: cut the peeled pumpkin into small cubes, put in a saucepan, add 2 tbsp. l. water, cover and simmer over low heat until soft. It took me 15 minutes and in the middle of stewing, I added 2 more tbsp. l. water, because all the liquid has boiled away.

While the pumpkin is stewing, grind the cookies in a blender, or put them in a bag and roll them with a rolling pin.

Purée the stewed pumpkin with a blender, cool completely. Measure out 230 grams.

Grind the cream cheese, icing sugar and vanilla sugar into a smooth, homogeneous mass.

Combine cookies, pumpkin puree, butter, cinnamon and, if the cracker is not salty, a pinch of salt. Knead the dough well with a spoon, it turns out thick, plastic. Cover it with foil and refrigerate for 2 hours.

Form the cooled mass into candies, taking a full teaspoon and rolling into a ball the size of a walnut. Put the blanks in the refrigerator overnight, without covering anything, let them freeze and wind up a little!

Prepare a plate or board for future sweets by covering it with foil, a plastic bag, or covering it with a silicone mat. I took a cutting board and put a bag on it.
Break the chocolate into cubes, put it in a bowl and melt in the microwave or in a water bath (so that the container with chocolate does not touch the boiling water).
Stick a toothpick into the candy, about halfway through. Dip the candies, one at a time, into the melted chocolate. It is more convenient and economical to coat the ball with chocolate with a culinary brush, removing excess chocolate.

Transfer the candy to a board or plate. Gently remove the toothpick while pressing the candy down with a fork. Take a drop of chocolate on a toothpick and cover the hole in the candy. Until the chocolate has frozen, sprinkle the candy with sprinkles (nuts, shavings).
And so all the candy! We spread them at a distance from each other so as not to stick together!
Gently transfer the finished candies to the refrigerator so that the chocolate hardens well. Then, put them in a container with a lid and put them in the freezer for 2-3 hours. Now the sweets are ready! By the way, we will store them in the freezer, so the sweets are tastier !!!

Well, here we are! Get a few sweets from the freezer, let them warm for five minutes. In the meantime, I advise you to brew some tea, or brew some coffee, or splash some brandy ... And enjoy the unusual, delicious candies made by your own hands !!!

Pumpkin sweets are an autumn dessert that will surprise not only your family, but also the most uncomplicated gourmet. Such candies, in consistency, resemble bird's milk, so they come out very soft and tender, they just melt in the mouth. The finished product can be decorated with powdered sugar, cocoa or granulated sugar. They are perfect for a festive table for Halloween or other holidays. Cooking them is pretty easy and quick, without taking into account the time to solidify. For a cup of aromatic coffee or hot tea on a cool autumn evening - this is the very thing. So, if you are a lover of delicate soufflé sweets, read the recipe and let's cook.

Ingredients

• For pumpkin puree:
• Pumpkin 360 g;
• Water 200 ml;
• Sugar 50 g;
• For sweets:
• Pumpkin puree 225 g;
• Chicken protein 4 pcs.
• For syrup:
• Agar-agar 8 g;
• Water 75 g;
• Sugar 200 g;
• Powdered sugar for dusting.

Preparation

First, let's prepare the pumpkin puree. If you have one ready, use it. Peel fresh pumpkin from seeds and crust. Cut into medium to small cubes and add to a saucepan. Pour in the specified amount of granulated sugar and cover with hot water. Place on the stove to simmer until the pumpkin is tender. Bring to a boil. After, reduce heat, cover and cook until tender.

It takes about 20-25 minutes for the pumpkin slices to become soft. Almost all of the liquid should completely evaporate. If a small amount of broth remains, it's okay.

Use a blender, crush, or spoon to puree. Can be rubbed through a fine sieve. Cool pumpkin puree to room temperature. To make the process go faster, send it to the refrigerator.

Transfer the chilled pumpkin puree to a convenient deep bowl. Add the egg whites and beat with a whisk or mixer until the pumpkin-protein mass thickens and thickens. While the mass is whipping, let's do agar agar.

Prepare the syrup in a separate saucepan. Add the required amount of water, pour 200 grams of sugar and agar-agar there. Put on fire and simmer until the sugar dissolves, stirring constantly with a wooden spatula along the bottom so that the agar does not burn.

The sugar syrup is ready when it slowly pulls the threads off the spatula. After you get this result, remove from heat and cool quite a bit.

Add hot agar syrup to pumpkin puree. At the same time, beat constantly with a mixer until the mass cools. The pumpkin mass has become quite airy and thicker.

Spoon the finished mass into candy tins and leave at room temperature for 3-5 hours until it solidifies completely. You can use silicone molds, as long as they are not too large.

Carefully remove from the molds and sprinkle with powdered sugar. Enjoy your tea!

The healthy pumpkin candy is ready and can be stored in a glass container or paper box.

Autumn is an incredibly beautiful time of the year, but often quite dreary. To please yourself with a delicious dessert, and at the same time not harm your figure, these pumpkin sweets are a real find.They contain, perhaps, the brightest and most fragrant product of the fall - and it is covered with low-calorie and healthy dark chocolate. Despite the fact that the sweets are vegetable, no one will guess about it because of the delicate sweet taste.

Ingredients for sweets:

400-500 gr. fresh peeled pumpkin;

1 bar of any kind, but better with a cocoa content of more than 70%;

3 tablespoons of sugar;

100 ml warm water.

How to make pumpkin candy?

Step 1. Cut the pumpkin into small wedges and place on a greased or greased baking sheet or lined with parchment paper.

Step 2. Mix water with sugar and generously brush the pumpkin slices with the resulting syrup. The water should be warm enough to dissolve the sugar and not precipitate.

Step 3. Place a baking sheet with wedges in a preheated oven and leave for 15-20 minutes. Baking temperature: 180-200 degrees. Make sure that the syrup does not start to burn, otherwise add some more water to the baking sheet.

Step 4. While the pumpkin is baking, melt the chocolate in a water bath. If it comes out too thick or lumpy, add a little water or milk. Be careful, the chocolate should stay sticky! You can vary the taste of the dessert with different types of chocolate: milk, white or with nuts. But keep in mind that the calorie content of the dish will also change.

Step 5. Dip each wedge in melted chocolate and pin on a skewer or toothpick. You can use a large apple as a holder. But you can also just lay out the candies on parchment paper.

Step 6. Put the resulting candies in the refrigerator until the chocolate hardens. Candy is ready!

Step 7. If there is not enough chocolate for all the slices, you can season the remaining pumpkin with cinnamon or powdered sugar and eat it like that. Without chocolate, the dessert will be even more dietary, but still very tasty.

Apples, pears, carrots and sweet varieties can be baked like a pumpkin.