Calabaza en Tacha (Mexican Candied Pumpkin)

Cuisine: Mexican
Prep Time: 15 Minutes
Cook Time: 60 Minutes
Servings: 8
This candied pumpkin dish is a decadent fall dessert that's perfect for Day of the Dead, Thanksgiving, or any occasion that calls for a sweet treat!

Calabaza en tacha is prepared in México especially for the Day of the Dead, a holiday that honors the lives of those who have passed on. But this easy-to-make candied pumpkin treat can be enjoyed throughout the fall and holiday season. As the pumpkin cooks in the sugar cane, it becomes sweet and tender, while taking on the color and taste of the syrup glaze.

Ingredients

  • 1 whole pumpkin (4-5 lbs.)
  • 2 cones brown sugar cane (piloncillo)
  • 1 orange zested and juiced
  • 4 cinnamon sticks

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Directions

  1. Cut the pumpkin in big chunks. Scoop out the seeds and discard any stringy flesh. Set aside.
  2. Bring a pot over médium heat. Add pumpkin, brown sugar cane cones, orange juice and cinammon sticks.
  3. Reduce heat to low, simmer, without stirring, until pumpkin is completely tender and syrup seeps into flesh, about 30 minutes.
  4. Drizzle reserved pumpkin with syrup and enjoy as a dessert.
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