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Calabaza en Tacha (Candied Pumpkin)

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Calabaza en tacha is a traditional Mexican dessert made by simmering pumpkin with piloncillo, cinnamon, and spices until tender and coated in a sweet, caramel-like syrup.

Ingredients

Scale
  • 1 medium pumpkin (about 4–5 lbs), cleaned and cut into large wedges
  • 2 whole cones of piloncillo (about 16 oz total)
  • 2–3 cinnamon sticks
  • 4 whole cloves
  • 2–3 star anise pods (optional)
  • 1 orange, sliced
  • 6 cups water

Instructions

  1. Wash the pumpkin thoroughly and cut into large wedges, leaving the skin on. Remove the seeds and stringy fibers.
  2. In a large pot, combine the piloncillo, cinnamon sticks, cloves, star anise, orange slices, and water.
  3. Bring the mixture to a boil over medium heat, stirring occasionally until the piloncillo dissolves completely.
  4. Add the pumpkin wedges to the pot, arranging them so they are mostly submerged in the syrup.
  5. Reduce the heat to low, cover partially, and simmer for 45-60 minutes, or until the pumpkin is tender and infused with the syrup.
  6. Remove the lid and continue simmering for another 20-30 minutes, allowing the syrup to thicken.
  7. Serve warm or at room temperature, with syrup drizzled over the pumpkin pieces.

Notes

  • Piloncillo can be substituted with dark brown sugar, though flavor will differ.
  • The dessert is often enjoyed during Day of the Dead celebrations in Mexico.
  • Cooking time may vary depending on pumpkin variety and ripeness.
  • Serve with cream, ice cream, or on its own.

Nutrition

Keywords: Calabaza en tacha, candied pumpkin, Mexican dessert, Day of the Dead, piloncillo pumpkin

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