Calabaza En Tacha- Candied Pumpkin

Calabaza En Tacha- Candied Pumpkin

Provided by Meladee aka DesertSiren

This recipe dates back to Colonial times and there are several different versions of it. This is the one I was taught by my grandfather Cleofus who was a panadero (baker). It makes an awesome dessert and offering for Dia de los Muertos and Samhain. Enjoy!!

Cook Time: 2-3 hours, depending on size of pumpkin


  •  5 lb pumpkin (approx.)
  • 4 cinnamon sticks
  • zest and juice of one orange
  • 2-4 parts piloncillo
  • 4 cups of water


Cut off the stem of the pumpkin. Cut the pumpkin in half and scrape out the seeds and stringy parts. Cut each piece in half lengthwise again and again until you have 8-10 long pieces of pumpkin. Cut/peel the skin off of each piece (I like to leave the skin on) and then cut the flesh into approximately 1 to 2-inch pieces. Place into a large saucepan and bring piloncillo, orange zest and juice, cinnamon sticks and water to a boil. Carefully add in pumpkin pieces (I like to add all of the ingredients together at the same time) and reduce to a simmer. Simmer for approximately 2 hours or until the pumpkin is fork tender and the rest of the ingredients have reduced to a thick glaze. Remove from heat and let cool to room temperature before serving.


  •  If you don't have piloncillo, substitute 1 3/4 cup dark brown sugar and 1/4 cup molasses
  •  You may leave the skin on or peel off the pumpkin. Your choice, I like to leave it on.
  •  You may add any other flavorful ingredients that you wish, i.e. vanilla, anise, cloves, fruit etc....
There's many ways to eat this. Some folks add it as a topping to ice cream, pour evaporated milk over it and eat with a spoon with a side of hot mexican chocolate, place pieces into a glass of whole milk. Whatever you like. I eat it just like that with a fork.
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1 comment

Ohhhhh…..I can’t wait to try this!! Love family recipes!

Jennifer Ball

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