Pumpkin Candies


Special Diet Notes: Pumpkin Candies

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Pumpkin Candies
Serves: 50
  • 1 cup pureed pumpkin
  • 1 cup sugar
  • 2 cups unsweetened grated coconut
  • ¼ teaspoon cinnamon
  • ⅓ teaspoon ground cloves
  1. Cook all together, stirring constantly until the mixture is thick, or until it reaches the medium-ball stage (238° - 245° F.).
  2. Turn onto an oiled platter to cool.
  3. Shape into small balls and sprinkle with powdered sugar.
  4. 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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