Description

This Pumpkin Spice Pâte de Fruit is a delightful seasonal treat combining the rich flavors of pumpkin puree and warm pumpkin spice blend into a chewy, fruity candy. Sweetened with granulated sugar and enhanced by fresh lemon juice and liquid pectin, these vibrant orange squares offer a perfect balance of sweet and spice. The candy is cooked on the stovetop, set in a pan, and coated with sugar for a festive finish, ideal for sharing during the fall season.

Ingredients

Scale

Primary Ingredients

1 cup (240g) pumpkin puree
1 ¾ cups (350g) granulated sugar
¼ cup (60ml) water
1 teaspoon pumpkin spice blend
2 tablespoons (30ml) fresh lemon juice
1 pouch (85ml) liquid pectin

Instructions

Prepare the pan: Line an 8×8-inch baking pan with parchment paper, making sure to leave some overhang on the sides for easy removal of the set candy later.
Combine ingredients: In a heavy-bottom saucepan, combine the pumpkin puree, granulated sugar, and water. Stir them together until well mixed.
Dissolve the sugar: Place the saucepan over medium heat and stir constantly with a silicone spatula until the sugar completely dissolves into the mixture.
Add flavorings: Stir in the pumpkin spice blend and fresh lemon juice thoroughly to infuse the mixture with warm spice and brightness.
Boil and add pectin: Bring the mixture to a boil, then reduce the heat to a simmer. Add the liquid pectin while continuously stirring to ensure even incorporation.
Cook to setting temperature: Continue cooking the mixture while stirring until it thickens and reaches 220°F (104°C) measured with a digital thermometer. This usually takes around 10-15 minutes.
Pour and cool: Immediately pour the hot mixture into the prepared baking pan and use a spatula to spread it out evenly. Let it cool at room temperature for 2 hours before transferring it to the refrigerator to set completely, about 4 hours.
Slice the candy: Once fully set, use the parchment paper overhang to lift the candy out of the pan. Slice it into 1-inch squares or your preferred shapes.
Coat with sugar and store: Roll each piece in granulated sugar to coat them evenly. Store the finished candies in an airtight container at room temperature for up to one week.

Notes

Using fresh lemon juice helps balance the sweetness and aids in proper gelling with the pectin.
Ensure to cook the mixture to the specified temperature for the ideal chewy texture and proper setting.
If you prefer a softer texture, you can slightly reduce cooking time, but be cautious not to undercook as the candy may not set properly.
Store in a cool, dry place to prevent the sugar coating from melting.
These candies are best enjoyed within a week for optimal freshness.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Candy
Method: Stovetop
Cuisine: American

Keywords: pumpkin spice candy, pâte de fruit, fall candy recipe, pumpkin puree sweets, homemade pumpkin candy