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    Home » Desserts » Candied Pumpkin (Calabaza en Tacha)

    Candied Pumpkin (Calabaza en Tacha)

    Published: Nov 9, 2021 · Modified: Nov 9, 2021 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Candied pumpkin, or Calabaza en Tacha, is one of the best fall desserts to enjoy as a merienda or snack. A Cinderella pumpkin is cut into thick wedges and simmered slowly in piloncillo, cinnamon, clove, and orange peel. Once the pumpkin is soft and tender, it is drizzled in its own syrup. Traditionally it is served with milk, but this version is topped with decadent coconut whipped cream.

    White and gold dish with pumpkin and whipped cream inside.  A spoon is taking a piece off inside the dish.

    Why this Recipe Works

    This recipe is a great way to use the amazing varieties of pumpkin available at your local market or grocery store. You can eat the pumpkin in pieces or you could puree it to make a pumpkin pie or empanadas. This recipe is vegan, gluten-free, and dairy-free.

    A History

    In Mexico, this traditional dessert is placed on the altar, or the ofrenda, for Dia de Los Muertos for the loved ones who return to earth from the afterlife. This candied pumpkin dish is similar to American candied yams.

    Dating back to colonial times, originally Calabaza en Tacha was made in the sugar mills, where the pumpkin would be placed into a tompeate or palm leaf basket then placed in the cauldrons where sugar was boiled.

    Ingredients

    Pumpkin: I used Cinderella pumpkin for this recipe, also known as calabaza de Castilla, but sugar pumpkin will work as well. When selecting a pumpkin for cooking the best way to choose one is by weight. You want a heavier pumpkin for the size, better flavor, and quantity of flesh.

    Whole pumpkins can be kept in a dark, well-ventilated space for months. To prevent cut pumpkin from drying out it should be wrapped in plastic and stored in the refrigerator where it can be kept for up to 4 days.

    Piloncillo: are cones of unrefined sugar you can usually find in your grocery store in the latin section. It goes by many names; Rapadura, Raspadura, Panela, Jaggery, Chancaca in Chile and Peru. If you can't find any in your area here is a link to get some. Mexican Piloncillo.

    Ceylon Cinnamon: Ceylon cinnamon is not the same as the kind you probably have in your pantry. Ceylon aka Cinnamon Verum is considered true cinnamon. If you are having a hard time finding Ceylon Cinnamon close by here is some true Mexican Ceylon.

    Expert Tricks and Tips

    What to do with all the pumpkin seeds? Pumpkin seeds, or pepitas, can be roasted and enjoyed by themselves as a snack or in salads. Pepitas are a great source of magnesium and Omega 3. After roasting keep them in a glass jar and they will stay good for up to 2 weeks. Try this recipe for Pipian Rojo Over Rice to use up your pumpkin seeds.

    Step by Step Instructions

    1. Place the piloncillo, water, cinnamon, clove, and orange peel in a large pot or dutch oven set to low heat. Let the piloncillo slowly dissolve, stir frequently.
    2. Wash and clean the pumpkin and cut off the top.
    3. Scoop out the seeds.
    4. Cut into wedges following the lines in.
    5. Score the skin of the pumpkin and add the pumpkin to the dissolved piloncillo.
    6. Cover and simmer.
    7. Remove from the heat and let cool.
    8. Enjoy hot or cold with dairy free whipped cream

    Serving

    You can enjoy this hot or cold. I like to add coconut whipped cream as an added treat.

    Storing

    If you have leftovers you can store them in the fridge for up to three days in an airtight container.

    Is calabaza the same as a pumpkin?

    Calabaza is the Spanish word for pumpkin. Typically calabaza is referring to the variety of winter squash grown in the West Indies.

    What's the difference between Ceylon and regular cinnamon

    Ceylon cinnamon has a sweeter, more delicate flavor than Cassia (regular) cinnamon. Ceylon cinnamon also has been proven to be beneficial for liver health.

    What did Pre-Columbian natives do with calabaza?

    Calabaza was used for its thick flesh and heartiness to last through the cold weather of winter.

    Are Pumpkins fruits or vegetables?

    All pumpkins are fruits.

    Candied pumpkin in a white and gold dish with whipped cream on top.

    More Vegan Mexican Dessert Recipes

    • Buñuelos de Viento
    • Pumpkin Orange Jam
    • Passion Fruit Coconut Nicuatole
    • 22 Vegan Cinco de Mayo Party Food Ideas
    candied pumpkin (calabaza en tacha)
    Save Recipe Go to Recipe Box
    5 from 2 votes

    Candied Pumpkin (Calabaza en Tacha)

    Candied pumpkin, or Calabaza en Tacha, is one of the best fall desserts to enjoy as a merienda or snack. A Cinderella pumpkin is cut into thick wedges and simmered slowly in piloncillo, cinnamon, clove, and orange peel.
    Pin Recipe Print Recipe
    Prep Time30 mins
    Cook Time2 hrs
    Total Time2 hrs 30 mins
    Course: Dessert
    Cuisine: Mexican
    Servings: 10 servings
    Calories: 163kcal
    Author: Dora Stone

    Ingredients

    • 1 small (4 -5 lbs.) Cinderella pumpkin
    • 1 lb. Piloncillo (2 cones)
    • 1 Ceylon cinnamon stick
    • 1 Clove whole
    • 1 strip Orange peel
    • ¾ cup Water
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    Instructions

    • Place the piloncillo, water, cinnamon, clove, and orange peel in a large pot or dutch oven set to low heat. Let the piloncillo slowly dissolve, stir frequently.
    • In the meantime, rinse the pumpkin well to remove any dirt. With a small knife cut a circle around the stem of the pumpkin. Almost like you are carving a jack-o-lantern. Remove the stem and pull out the seeds and flesh attached to it. Leave the rest if the seeds and flesh inside.
    • Following the natural vertical grooves of the pumpkin, cut it into wedges from top to bottom. The wedges should be about 2 ½ “ wide x 3 “ long. You do not need to remove the seeds, but you can if desired. Score the skin of the pumpkin wedges with a small knife to help them absorb the syrup.
    • Once the piloncillo has completely dissolved, remove the pot from the heat and layer the pumpkin wedges skin side down on the bottom of the pot. Once you have covered the bottom of the pot completely, add a second layer of pumpkin wedges flesh side down, so that the pumpkin is touching flesh to flesh.
    • Cover the pot and set it to medium- low heat. Let the pumpkin simmer for 1½ hours. Don’t worry about not having enough liquid in the pot. As the pumpkin cooks it will release a large quantity of water.
    • Uncover the pot and let simmer for ½ hour more or until the pumpkin is a dark brown color and is completely submerged in the syrup. Take off the heat and let cool.
    • Serve hot or cold and top with coconut whipped cream. (see note)

    Notes

    If you cannot find Cinderella pumpkins, use a sugar pumpkin instead. Here is  a super easy recipe for coconut whipped cream.
     
     

    Nutrition

    Calories: 163kcal | Carbohydrates: 39g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 2mg | Fiber: 1g | Sugar: 39g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!
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    Reader Interactions

    Comments

    1. mimi rippee

      October 31, 2015 at 5:38 am

      This is just beautiful! That's my favorite kind of pumpkin. When I was raising my kids and husband, I was basically a short order cook, serving everyone's dietary desires. I don't know if there's a way around it. But it's work!

      Reply
      • Dora S.

        October 31, 2015 at 8:37 am

        I know what you mean! I try to avoid that as much as possible, but sometimes it inevitable.

        Reply
    2. Timaree

      October 28, 2015 at 10:11 am

      It may be a silly question but do you eat the rind?

      Reply
      • dorastable

        October 29, 2015 at 12:12 pm

        It's not a silly question at all. You can eat the rind. After it simmers for so long it is very soft.

        Reply

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