Calabaza en Tacha (Mexican Candied Pumpkin)
Sweet, syrupy, and full of warm cinnamon and orange flavor, this Calabaza en Tacha is the essence of fall in Mexico. Made with just pumpkin, piloncillo, and a few spices, it’s simple, nostalgic, and fills your kitchen with the coziest aroma. Serve it as a Día de los Muertos dessert or enjoy it warm for breakfast with a drizzle of syrup—either way, it’s pure comfort in every bite.
6 servings
Ingredients
- 700 g pumpkin calabaza de castilla, kabocha, or butternut squash
- 200 g piloncillo or dark brown sugar
- 1 –2 cinnamon sticks
- 1 –2 star anise
- 1 small orange peel and juice
- 2 cups water
Instructions
- Prep the pumpkin: Wash the pumpkin well, remove the seeds, and cut into large wedges. No need to peel—it helps the pumpkin hold its shape while cooking.
- Make the syrup: In a large heavy pot, combine the water, piloncillo, cinnamon sticks, star anise, orange peel, and orange juice. Bring to a simmer over medium heat until the piloncillo dissolves.
- Add the pumpkin: Carefully add the pumpkin wedges to the pot. Cover and simmer over low heat for 45–60 minutes, turning occasionally, until the pumpkin is tender and caramelized.
- Thicken the syrup: Remove the lid and cook uncovered for 10–15 minutes, or until the syrup thickens and coats the pumpkin.
- Serve: Enjoy warm with a drizzle of syrup—or chilled the next day (it gets even better!).
Notes
You can use any firm pumpkin or squash—kabocha, butternut, or acorn squash all work perfectly.
Add a few cloves for extra warmth or a splash of vanilla at the end for a cozy touch.
Leftovers are delicious in pumpkin bread, pumpkin creamer, or pumpkin chocolate chip cookies.