Pumpkin Candies (Vegan, Gluten-Free, Soy-Free)



Yields: 50 candies


  • 1 cup Pureed Pumpkin
  • 1 cup Sugar
  • 2 cups Unsweetened Grated Coconut
  • 1/4 tsp. Cinnamon
  • 1/3 tsp. Ground Cloves


  • Cook all together, stirring constantly until the mixture is thick, or until it reaches the medium-ball stage (238° – 245° F.).
  • Turn onto a buttered platter to cool.
  • Shape into small balls and sprinkle with powdered sugar.
  • Set in paper bonbon cups.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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