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.
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
- 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.
- Wash and clean the pumpkin and cut off the top.
- Scoop out the seeds.
- Cut into wedges following the lines in.
- Score the skin of the pumpkin and add the pumpkin to the dissolved piloncillo.
- Cover and simmer.
- Remove from the heat and let cool.
- 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.
Calabaza is the Spanish word for pumpkin. Typically calabaza is referring to the variety of winter squash grown in the West Indies.
Ceylon cinnamon has a sweeter, more delicate flavor than Cassia (regular) cinnamon. Ceylon cinnamon also has been proven to be beneficial for liver health.
Calabaza was used for its thick flesh and heartiness to last through the cold weather of winter.
All pumpkins are fruits.
More Vegan Mexican Dessert Recipes
Candied Pumpkin (Calabaza en Tacha)
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
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)
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!
I know what you mean! I try to avoid that as much as possible, but sometimes it inevitable.
It may be a silly question but do you eat the rind?
It's not a silly question at all. You can eat the rind. After it simmers for so long it is very soft.