Coco's Candied Pumpkin

As promised in Saturday's post, here is the recipe for my mom's candied pumpkin. Once you have made the candied pumpkin you can freeze it and use it for just about anything, pumpkin bread, empanadas, pies, your imagination is the limit. Please excuse the picture. I realize it's not a very nice picture but I wanted you to have an idea of what the pumpkin should look like when it is done.

 Ingredients:
3 lbs. standard pumpkin
1 1/2 sticks cinamon
1/4 tsp. nutmeg
1 box (16 0z.) dark brown sugar
1 cup water

Cut pumpkin in half to scrape out guts and seeds.  You can reserve the seeds for making toasted pumpkin seeds. Cut the halves into 2 inch pieces.  Do not remove skin.

Place all ingredients in a large saucepan over medium to high heat and bring to a boil.  Reduce heat and let simmer for about 2 hours until liquid has reduced and become syrupy and pumpkin is tender.

If you are going to use the candied pumpkin right away, let it cool completely.  You can store in refrigerator in an airtight container for about a week.

When you are ready to use, remove skin with a spoon and mash it up.

I like to eat it a few pieces, skin and all, with a glass of milk.  Hmm hmm hmm.

That's it!  It so easy and oh so yummy.

And now for something else that's orange, here's Red Beard taking a little nap by the warm stove.  He looked so cute and cuddly.

Oh, sorry to wake you from your tenth nap of the day, Red Beard!