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Mexican Candied Pumpkin (calabaza en tacha)
author
Maricruz Avalos Flores
8
servings
Mexican candied pumpkin, or calabaza en tacha, is a super easy and traditional dessert with a caramelized-spiced flavor and an amazing aroma! This recipe is the perfect treat for fall and is loved by everyone.
prep
10
minutes
minutes
cook
1
hour
hour
total
1
hour
hour
10
minutes
minutes
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Ingredients
Cups (US)
-
Metric
▢
3
pounds
Mexican pumpkin
(or winter pumpkin)
▢
2
sticks
cinnamon
▢
9
oz
piloncillo
▢
water
(as needed)
Instructions
Wash the pumpkin under cold water, pat dry it, and cut it into chunks.
Place piloncillo and pumpkin chunks in a large stock pot, and add the cinnamon sticks.
Cover the ingredients with ½ inch water and bring to a boil.
Cover the pot, turn the heat to medium-low and simmer for about 1 hour or until the pumpkin, including the skin, is fork-tender.
Remove the pumpkin chunks and place them on a serving plate.
Turn the heat to high and allow the syrup to boil until it thickens a bit (about 4-5 minutes).
Serve the candied pumpkin warm and drizzled with the syrup.
Notes
At the end of cooking, the pumpkin should be fork tender (including the skin) and have a dark-ish color.
Please pay attention when you boil the syrup as it can overcook and burn quickly, you need a light syrup, not a caramel.
You can also replace piloncillo with the same amount of packed brown sugar.
Nutrition Information
Serving:
1
serving
|
Calories:
158
kcal
|
Carbohydrates:
38
g
|
Protein:
2
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
2
mg
|
Potassium:
578
mg
|
Fiber:
1
g
|
Sugar:
32
g
|
Vitamin A:
14480
IU
|
Vitamin C:
15
mg
|
Calcium:
45
mg
|
Iron:
2
mg
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