Calabaza en Tacha (Candied Pumpkin)

Calabaza en tacha is a traditional Mexican dessert often enjoyed during Day of the Dead celebrations and throughout the autumn season. It features pumpkin simmered slowly in a syrup made from piloncillo (unrefined cane sugar) and warm spices, resulting in tender, sweet pieces infused with rich caramel-like flavors. This rustic, comforting dish is usually served warm, sometimes with milk or cream, and captures the essence of Mexican fall cooking.

Why You’ll Love This Recipe

This recipe offers an authentic taste of Mexican culinary tradition with minimal preparation and ingredients. The slow simmering process enhances the pumpkin’s natural sweetness while infusing it with aromatic spices. It is a perfect choice for festive occasions, family gatherings, or simply when you crave a nostalgic, cozy dessert. Not only is it naturally gluten-free, but it can also be enjoyed warm or cold, making it versatile for different tastes and settings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Pumpkin (preferably calabaza de Castilla or any firm pumpkin variety)

• Piloncillo (or dark brown sugar as an alternative)

• Cinnamon sticks

• Whole cloves

• Orange peel

• Water

Directions

1. Wash the pumpkin thoroughly and cut it into large wedges, keeping the skin on. Remove the seeds and set them aside if desired for roasting later.

2. In a large pot, place the pumpkin pieces with the flesh facing up.

3. Add piloncillo, cinnamon sticks, cloves, and orange peel over and around the pumpkin.

4. Pour enough water into the pot to partially cover the pumpkin pieces.

5. Cover the pot and bring to a boil over medium-high heat.

6. Once boiling, reduce the heat to low and simmer for 1–2 hours, basting occasionally with the syrup that forms.

7. Continue cooking until the pumpkin is tender and the syrup is thick and glossy.

8. Serve warm with some of the syrup drizzled over the pumpkin, or let it cool to enjoy later.

Servings and timing

• Servings: 6–8

• Preparation time: 15 minutes

• Cooking time: 1 hour 30 minutes to 2 hours

• Total time: Approximately 2 hours 15 minutes

Variations

• Vanilla twist: Add a vanilla bean or a splash of pure vanilla extract during the last 10 minutes of cooking for extra aroma.

• Citrus depth: Replace orange peel with a mix of orange and lemon peels for a slightly tangier flavor.

• Spiced version: Include star anise or allspice berries for a more complex spice profile.

• Creamy serving style: Serve with a drizzle of sweetened condensed milk for extra richness.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, place the desired portion in a saucepan over low heat until warmed through, or use a microwave in short intervals, stirring occasionally. This dessert can also be enjoyed cold directly from the refrigerator.

FAQs

How sweet is calabaza en tacha?

It is moderately to very sweet, depending on the amount of piloncillo used and the concentration of the syrup.

Can I make calabaza en tacha without piloncillo?

Yes, you can substitute piloncillo with dark brown sugar or a mix of brown sugar and molasses.

What kind of pumpkin works best for this recipe?

A firm, dense pumpkin such as calabaza de Castilla, kabocha, or sugar pumpkin works best because it holds its shape during long cooking times.

Is it necessary to peel the pumpkin?

No, the skin is left on during cooking to help the pumpkin hold its shape and add to the rustic presentation.

Can I make it in advance?

Yes, calabaza en tacha tastes even better the next day as the flavors continue to develop.

Can I freeze calabaza en tacha?

Freezing is possible, but the texture may become softer upon thawing. Store in a freezer-safe container for up to 2 months.

Is this dessert vegan?

Yes, calabaza en tacha is naturally vegan if prepared with plant-based ingredients.

Can I cook this in a slow cooker?

Yes, cook on low for 6–8 hours, or on high for 3–4 hours, until the pumpkin is tender and the syrup is thickened.

How can I make the syrup thicker?

Remove the pumpkin pieces once they are cooked and simmer the liquid uncovered until it reaches the desired consistency, then return the pumpkin to coat it in the syrup.

What is the best way to serve calabaza en tacha?

It can be served warm with extra syrup, or paired with milk, cream, or even over a scoop of vanilla ice cream.

Conclusion

Calabaza en tacha is a time-honored Mexican dessert that combines simplicity with deep, comforting flavors. With minimal ingredients and a straightforward cooking process, it is an excellent way to bring the warmth of traditional fall cooking to your table. Whether enjoyed fresh from the pot or reheated the next day, this candied pumpkin dish is sure to become a seasonal favorite

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