candied pumpkin recipe

Candied Pumpkin - Calabaza en Tacha is a traditional treat on the Day of the Dead Celebration, “Dia de Muertos”. Every region in my country has its own special way to make it, but usually, the pumpkin is cooked in a Piloncillo syrup with cinnamon sticks for a richer flavor.

Calabaza en tacha

Medium pumpkin (About 4-5 pounds)

piloncillo* cones (about 10 oz)

cinnamon (whole

orange (sliced (optional))

water

Cut the pumpkin into 3″ sections, serving size. Remove seeds and strings. Place Piloncillo cones, cinnamon sticks, and orange slices in if using, a large and heavy pot.

Add four cups of water and turn the heat to medium-high until it starts boiling. The piloncillo cones will begin to dissolve, stirring occasionally. Once the piloncillo has dissolved, place the pumpkin pieces with the skin side down and up. If you see that the pieces aren’t covered with the liquid from the piloncillo, don’t worry, the pumpkin will release some of their own juices, and steam will also help with the cooking.

Lower heat, cover pot, and simmer. Cook for about 20-30 minutes at medium heat, it will be ready when the pumpkin is fork tender, and it has soaked some of the syrup. The cooking time will vary depending on how thick your pumpkin is.

Once the pumpkin is cooked, removed from the pot using a large slotted spoon and transfer to a tray, cover with aluminum foil to keep warm while the syrup keeps cooking and reduces.

Return syrup to boil, turning heat to medium-high. Keep cooking stirring occasionally until it becomes thick. Return pumpkin pieces to pot and spoon syrup all over the pumpkin pieces.

Serve pumpkin warm or at room temperature with a drizzle of Piloncillo syrup or in a warm bowl of milk. The pumpkin flavors will be better the next day, so save some for later.

https://content.jwplatform.com/videos/u07hwgOL.mp4

Candied Pumpkin, Calabaza en Tacha, made with piloncillo and cinnamon.

Mexican Candied Pumpkin Calabaza En Tacha

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