Calabaza en Tacha, or Mexican candied pumpkin, is a traditional Mexican dessert. This sweet and comforting dish features tender pumpkin served in a thick and luscious syrup.
Let’s get started!
Leaving the skin on the pumpkins makes it easier to handle, plus the skin is edible.
- pumpkin - piloncillo - cinnamon - clove - orange - water
Discard the seeds and cut the pumpkin into 4-inch chunks. Carefully add the pumpkin chunks to the pot skin side up. Reduce the heat to medium-low, cover, and cook for 60 minutes.
Carefully transfer the cooked pumpkin to a serving tray or bowl and set aside. Raise the heat to medium-high and reduce the piloncillo syrup for 10 minutes.
Place some of the candied pumpkins into bowls with a generous amount of syrup drizzled on top!