Mexican Candied Pumpkin
Learn how to make Calabaza en Tacha, a traditional Mexican candied pumpkin simmered with piloncillo, cinnamon, and spices. Perfect for Día de los Muertos or fall desserts!
Recipe - ShopRite of Ewing
Mexican Candied Pumpkin
Prep Time15 Minutes
Servings8
Cook Time75 Minutes
Calories254
Ingredients
4 cinnamon sticks
2 cones (8 oz/each) piloncillo (or 2 cups dark brown sugar)
2 pods star anise
1 large orange, halved and sliced
1 tsp whole cloves
1 small pumpkin (about 3 lbs), stmmed, halved through stem end, seeded, and cut into 3" pieces
ground cinnamon/table cream for serving (optional)
Directions
- In Dutch oven or large saucepot, heat cinnamon sticks, piloncillo, star anise, orange, cloves and 4 cups water to a boil over high heat; boil 5 minutes or until piloncillo is dissolved, stirring occasionally. Add pumpkin and reduce heat to medium-low; cover and cook 40 minutes or until pumpkin is fork-tender. With slotted spoon, transfer pumpkin to large bowl; cover to keep warm.
- Heat liquid remaining in saucepot to a boil over high heat; cook 30 minutes or until thickened and reduced by half. Strain syrup through fine-mesh strainer into bowl with pumpkin; discard solids. Makes about 6 cups pumpkin mixture.
- Serve pumpkin mixture warm, sprinkled with cinnamon and/or drizzled with cream, if desired.
15 minutes
Prep Time
75 minutes
Cook Time
8
Servings
254
Calories
Directions
- In Dutch oven or large saucepot, heat cinnamon sticks, piloncillo, star anise, orange, cloves and 4 cups water to a boil over high heat; boil 5 minutes or until piloncillo is dissolved, stirring occasionally. Add pumpkin and reduce heat to medium-low; cover and cook 40 minutes or until pumpkin is fork-tender. With slotted spoon, transfer pumpkin to large bowl; cover to keep warm.
- Heat liquid remaining in saucepot to a boil over high heat; cook 30 minutes or until thickened and reduced by half. Strain syrup through fine-mesh strainer into bowl with pumpkin; discard solids. Makes about 6 cups pumpkin mixture.
- Serve pumpkin mixture warm, sprinkled with cinnamon and/or drizzled with cream, if desired.
