Looking for a unique autumn sweet that’s both simple and delicious? You’ve found it. This dairy-free pumpkin candy is a brilliant twist on a Brazilian classic. The recipe uses pumpkin puree, grated coconut, and warming spices – but no condensed milk – to create a wonderfully chewy, fudge-like candy. In just 30 minutes, you can craft about 50 of these beautiful sweets! They’re perfect for holiday gatherings, edible gifts, or a cozy afternoon treat.
Why You’ll Love this Dairy-Free Pumpkin Candy Recipe
- Simple Ingredients: You won’t need any specialty ingredients to make this vegan pumpkin candy! It uses just 6 basic ingredients that you might have in your pantry right now.
- Warm Autumn Flavor: Each bite is sweet and rich, with the earthy notes of pumpkin balanced by the nutty sweetness of coconut and the warm, aromatic kick of cinnamon and cloves. It’s a bit like chewy fudge meets pumpkin pie.
- Pure Taste: The absence of dairy means the natural flavor of the main ingredients will shine through without being muted by milk or butter.
- Chewy Fudge-Like Texture: Each dairy-free pumpkin candy will have a delightfully chewy, thick texture with bits of coconut. They’re a little fudge-like, but denser. They should be firm enough to hold their shape when rolled into balls, yet soft and yielding with each bite.
- Allergy-Friendly: These treats are naturally gluten-free and free of the top allergens, so most people can enjoy them.
- Quick to Make: Aside from the cooling time, these dairy-free pumpkin candies take just 30 minutes to whip up!
Recipe FAQs
How do I know when it reaches the Medium-Ball Stage?
Preferably, you will use a candy thermometer. It will be ready when it hits between 238ºF and 245ºF.
What if I don’t have a Candy Thermometer?
No problem! The cold water test is a classic, time-tested method that candy makers have used for centuries. It’s a very reliable way to see when your candy is at the perfect stage.
Cold Water Candy Test: Fill a small glass bowl or glass cup with very cold / ice water. When the mixture thickens considerably, take the pan off the burner. Take about a half teaspoon of the mixture on a spoon and drop it into the cold water. Let the syrup cool for a moment in the water, then pull the firm mass out of the water. It should hold it’s shape and feel firm, but still be pliable, like a firm caramel or saltwater taffy. If the ball is soft and flattens on its own, it’s still in the soft ball stage. Put the pan back on the heat and cook for another minute or two before testing again.
What are Brazilian Docinhos?
In Brazil, Docinho is a general term for a small, sweet confection. The most famous type of docinho is the Brigadeiro, a chocolate fudge-like candy. This pumpkin version is a twist on a different type, called Doce de Abóbora (sweet pumpkin). The Brazilian version uses sweetened condensed coconut milk, but this pumpkin candy recipe is dairy-free!
Why is Coconut Used?
The flavor of coconut pairs deliciously with pumpkin, and it adds interesting texture to this dairy-fee pumpkin candy. But coconut also lends richness. As it cooks, oils from the coconut infuse the pumpkin mixture.
Is the Powdered Sugar Essential?
I think so. It helps keep the candies from sticking to one another. But if kept separate, in paper cups, they might fair well without the powdered sugar.
Special Diet Notes: Pumpkin Candy
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
Dairy-Free Pumpkin Candy
Ingredients
Method
- Put the coconut, pumpkin puree, sugar, cinnamon, and cloves in a large, heavy bottomed pan over medium heat. Cook, stirring constantly, until the mixture is thick, or until it reaches the medium-ball stage (238 to 245ºF). Once the mixture is boiling, it will take around 8 to 11 minutes to reach the medium-ball stage.
- Turn the mixture out onto a greased sheet or parchment paper to cool.
- Once cool enough to handle, shape the mixture (with greased hands) into small balls and roll it in the powdered sugar.
- Optionally set each candy in a bon bon or mini muffin paper.
Nutrition
Notes
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2 Comments
How best to store these?
They will keep at room temperature for a bit, but I prefer storage in the refrigerator, where they will keep for 2 to 4 weeks and will hold their shape. No matter where you store them, keep them in an airtight container. If you layer them, place a piece of wax paper or parchment paper between the layers to prevent them from sticking together.