Brazilian Candied Pumpkin

Have you ever tried a pumpkin that’s so soft, sweet, and juicy that it almost tastes like a perfectly ripe persimmon?

That’s exactly what this Brazilian Candied Pumpkin tastes like!

This traditional Brazilian dessert is made by slowly simmering pumpkin in sugar syrup until it absorbs all that sweetness. The pumpkin becomes incredibly tender and juicy, with a rich, almost jam-like texture.

But here’s my favorite part: after drying, the outside becomes slightly firm while the inside stays unbelievably soft and syrupy!

Instead of cutting a large pumpkin into chunks, I used six adorable mini orange pumpkins. I peeled them, hollowed them out from the bottom, and candied them whole so they could keep their cute pumpkin shapes.

And the best part? You get a delicious homemade pumpkin syrup from the leftover cooking liquid!

Why You’ll Love This Brazilian Candied Pumpkin

• Made with whole mini pumpkins that keep their adorable shapes.
• Slowly simmered in sugar syrup until incredibly sweet and juicy.
• Soft and almost jelly-like inside, just like a perfectly ripe persimmon.
• A slightly firm exterior that contrasts beautifully with the tender center.
• A fun way to explore a traditional Brazilian dessert.
• Comes with a bonus homemade pumpkin syrup!

What Is Brazilian Candied Pumpkin?

In Brazil, pumpkin isn’t just used for savory dishes. It’s also a popular ingredient in traditional sweets.

One of these desserts is called Doce de Abóbora, which literally means “pumpkin sweet” in Portuguese.

There are several different versions of this dessert.

Some are cooked down into a thick pumpkin jam, while others are made by slowly simmering pumpkin pieces in sugar syrup.

The version served in syrup is called Doce de Abóbora em Calda, while the version with a crystallized sugar coating is called Doce de Abóbora Cristalizada.

Traditionally, these sweets are often made with larger, firm-fleshed pumpkins, such as Brazilian neck pumpkin (abóbora de pescoço).

But I wanted to try something a little different.

Instead of cutting a large pumpkin into pieces, I used six whole mini pumpkins!

By peeling them and removing the seeds through a small opening at the bottom, I was able to preserve their original shapes.

After hours of simmering and soaking in syrup, the pumpkin flesh becomes incredibly soft, sweet, and juicy.

It’s almost like eating a giant piece of pumpkin gummy!

Why Do We Soak the Pumpkins in Pickling Lime?

Before cooking the pumpkins, we soak them in a solution made with food-grade pickling lime, also known as calcium hydroxide.

And no, this has nothing to do with lime juice!

Pickling lime is an alkaline powder traditionally used to help fruits and vegetables maintain their firmness during preserving and candying.

Normally, if you boil pumpkin for a long time, it becomes mushy and eventually falls apart.

But we want our mini pumpkins to stay whole, even after the inside becomes incredibly tender.

That’s where pickling lime comes in!

How Does Pickling Lime Work?

Pumpkin contains pectin, a natural substance that helps hold plant cells together.

The calcium in pickling lime interacts with pectin and helps strengthen the structure of the pumpkin.

This makes the pumpkin less likely to breaking apart during long-time simmering.

Is Pickling Lime Safe?

Food-grade pickling lime is used in certain traditional food preparation methods, but it must be handled carefully.

Calcium hydroxide is strongly alkaline and can irritate or burn your skin and eyes.

Always wear chemical-resistant nitrile gloves and splash-resistant eye protection when handling it.

Only use food-grade pickling lime intended for food preparation, and thoroughly rinse the pumpkins after soaking to remove residual lime.

And please don’t forget the gloves! I thought I could get away with not wearing them as long as I was careful. Well, a little bit of the solution got on my fingers, and I ended up losing my fingerprints! 😭

What Kind of Pumpkin Should I Use?

Traditional Brazilian candied pumpkin is often made with abóbora de pescoço, a variety with firm, dense orange flesh.

But for my version, I used six mini orange pumpkins.

I love how cute they look after being candied!

You can find mini pumpkins at grocery stores like Trader Joe’s during the fall.

Just make sure to choose an edible variety intended for cooking rather than a pumpkin sold only for decoration.

Try to choose pumpkins that are similar in size so they’ll cook evenly.

If you can’t find edible mini pumpkins, butternut squash is a great alternative! Simply peel it, remove the seeds, and cut it into large, 2-inch (5 cm) cubes. Larger pieces hold their shape better during the long simmering process. Since cubed squash may cook faster than whole mini pumpkins, start checking for tenderness after about 1.5 hours.

Ingredients

For the Mini Pumpkins

• 6 mini orange pumpkins
• 2 liters water (for soaking the pumpkins)
• 10 g food-grade pickling lime

For the Sugar Syrup

• 2 liters water
• 1 kg granulated sugar
• 250 g brown sugar
• 2 whole cloves (optional)
• 1 cinnamon stick (optional)

Why Use Both White and Brown Sugar?

You might be wondering why we’re using two different types of sugar.

Granulated sugar provides most of the sweetness and helps create the concentrated syrup that gradually penetrates the pumpkin.

Brown sugar adds a slightly deeper flavor with subtle caramel and molasses notes.

Together, they create a rich, fragrant syrup that complements the natural sweetness of the pumpkin.

And because we’re adding a little brown sugar, the syrup also develops a beautiful golden-brown color!

The cloves and cinnamon are optional, but they add a lovely warm aroma.

Equipment

• Large glass container (for soaking the pumpkins)
• Large pot (for cooking the pumpkins)
• Kitchen scale
• Chemical-resistant nitrile gloves (for handling pickling lime solution)
• Apple corer or small knife
• Small spoon
• Cooling rack (optional)
• Baking tray (optional)
• Fine-mesh sieve
• Clean glass bottle or jar

How to Make Brazilian Candied Pumpkin

Step 1: Prepare the Mini Pumpkins

Start by washing the six mini orange pumpkins thoroughly.

Use a vegetable peeler to carefully remove the skin.

Try to preserve the natural ridges and shape of the pumpkins. We want them to look like miniature pumpkins even after cooking!

Next, turn each pumpkin upside down.

Use an apple corer or a small knife to carefully make a small circular opening at the bottom.

If using an apple corer, place the pumpkin securely on a non-slip cutting board and avoid forcing the tool through particularly hard flesh.

Then, use a small spoon to scoop out the seeds and stringy fibers.

Be gentle so you don’t accidentally break through the sides.

The goal is to hollow out the pumpkins while keeping their outer shapes completely intact.

Now we have six adorable little hollow pumpkins!

Step 2: Soak the Pumpkins in Pickling Lime

Before handling pickling lime, put on chemical-resistant nitrile gloves and splash-resistant eye protection.

In a large glass container, carefully mix 10 g of food-grade pickling lime with 2 liters of cold water.

The mixture may look cloudy because calcium hydroxide is only partially soluble in water. That’s normal!

Carefully submerge the peeled and hollowed-out pumpkins in the solution.

Make sure the liquid reaches the hollow centers as well.

In my recipe, I soaked the pumpkins for 3 hours.

This treatment helps the pumpkins maintain their shapes during the long cooking process.

Safety note: This describes the concentration and soaking time I used, not a universally validated treatment. Check that your food-grade pickling lime product permits this use and follow its safety instructions.

Step 3: Rinse the Pumpkins Thoroughly

After 3 hours, carefully drain the pickling lime solution.

Rinse the pumpkins thoroughly under fresh running water.

Make sure to rinse the hollow centers as well, since some of the solution may be trapped inside.

Follow the product’s instructions for any additional rinsing or fresh-water soaking needed to remove residual lime.

Don’t skip this step!

We want the calcium treatment to help the pumpkins maintain their shapes, but we don’t want leftover alkaline solution in our dessert.

Step 4: Prepare the Sugar Syrup

Place the rinsed mini pumpkins into a large pot.

Add 2 liters of water, 1 kg of granulated sugar, and 250 g of brown sugar.

If you like, add 2 whole cloves and a cinnamon stick for extra flavor.

Heat over medium-high heat until the sugar dissolves, stirring the liquid gently as needed without damaging the pumpkins.

At this point, the syrup will still look relatively thin.

Don’t worry! It will gradually become more concentrated as the pumpkins cook.

Step 5: Slowly Simmer the Pumpkins

Once the sugar has dissolved, reduce the heat to low.

Let the pumpkins simmer gently for 2–3 hours, depending on their size.

Avoid stirring too much because the pumpkins will become increasingly delicate as they cook.

We want them to stay in one piece!

As the pumpkins simmer, the sugar syrup gradually penetrates the flesh, making it sweeter and more tender.

You’ll notice the pumpkins becoming glossier, and their orange color may become deeper.

The syrup will also gradually become more concentrated.

The pumpkins are ready when the flesh is tender but they still hold their shapes.

Step 6: Let the Pumpkins Soak Up the Syrup

Turn off the heat and let the pumpkins cool in the syrup.

I let mine soak in the syrup for a total of 3 hours.

As they soak, the pumpkin flesh continues absorbing the sweet syrup.

The pumpkins become incredibly soft, sweet, and juicy.

Step 7: Drain and Dry the Candied Pumpkins

Carefully transfer the candied pumpkins to a cooling rack set over a baking sheet to catch any dripping syrup.

This allows the excess syrup to drain away without the pumpkins sitting in a puddle of liquid.

In my experiment, I left the pumpkins at room temperature for three days.

During that time, the outside gradually became firmer while the inside stayed incredibly soft, sweet, and juicy, almost like a perfectly ripe persimmon!

I loved the contrast between the slightly firm exterior and the almost jam-like center.

Step 8: Save the Pumpkin Syrup

Don’t throw away the leftover syrup!

After simmering the pumpkins for hours, the syrup has absorbed their delicious flavor.

Strain the leftover syrup through a fine-mesh sieve to remove any pumpkin bits.

Pour it into a clean glass bottle or jar and seal it.

Refrigerate promptly at 40°F (4°C) or below.

You’ve just made a delicious homemade pumpkin syrup!

It’s perfect for sweetening coffee, tea, or drizzling over pancakes and desserts.

And I love that we get two treats from one recipe!

Tips for Perfect Brazilian Candied Pumpkin

1. Choose Firm, Edible Mini Pumpkins

Not all mini pumpkins are suitable for cooking.

Look for edible varieties with firm, dense flesh.

Avoid pumpkins that are soft, damaged, or intended only for decoration.

2. Keep the Pumpkins Whole

One of the things I love most about this version is that the pumpkins keep their adorable little pumpkin shapes!

However, peeling mini pumpkins can be a little tricky, especially around the deep grooves where a vegetable peeler can’t easily reach. If you want to keep those beautiful pumpkin ridges, you may need to use a small knife to carefully carve and define them after peeling.

Of course, this extra work is totally optional! If you want to save some time and effort, you can simply use a larger pumpkin and cut it into big chunks instead. Follow the same recipe, adjusting the cooking time as needed. It’ll taste just as delicious, just without the cute little pumpkin shapes!

3. Handle Pickling Lime Carefully

Pickling lime is what helps the pumpkins hold their shapes during cooking.

However, it is strongly alkaline and must be handled correctly.

Wear protective gloves and eye protection, and rinse the pumpkins thoroughly after soaking.

4. Simmer Gently

Don’t boil the pumpkins too aggressively.

A vigorous boil can cause them to bump into each other and break apart.

Keep the syrup at a gentle simmer and avoid unnecessary stirring.

If the pumpkins float to the surface and aren’t fully submerged in the syrup, place a heat-safe plate or a heavy stainless steel steaming rack on top to gently weigh them down. This will help keep the pumpkins submerged so they cook evenly and absorb the syrup from all sides.

5. Give the Pumpkins Time to Absorb the Syrup

This is not a recipe you want to rush.

The slow cooking and soaking process is what gives the pumpkins their incredible texture.

We want them to become soft and juicy all the way through, not just sweet on the surface.

6. Don’t Confuse a Firm Surface With Safe Preservation

As moisture evaporates from the surface, the sugar becomes more concentrated.

This can create a firmer outer layer.

But that doesn’t necessarily mean the pumpkin is fully dried or safe to store at room temperature.

The centers of these whole pumpkins remain very moist, so refrigeration is important unless you’re following a tested preservation process.

7. Save the Leftover Syrup

Seriously, don’t waste it!

After all that cooking, the leftover syrup is full of delicious pumpkin flavor.

Strain it, bottle it, and use it to sweeten your favorite drinks and desserts.

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