Mexican Candied Pumpkin (calabaza en tacha)

Mexican candied pumpkin, or calabaza en tacha, is a super easy and traditional dessert with a caramelized-spiced flavor and an amazing aroma! This recipe is the perfect treat for fall and is loved by everyone.

📝 Ingredients

• 3 pounds Mexican pumpkin (or winter pumpkin)
• 2 sticks cinnamon
• 9 oz piloncillo
• water (as needed)

👨‍🍳 Instructions

1. 1Wash the pumpkin under cold water, pat dry it, and cut it into chunks.
2. 2Place piloncillo and pumpkin chunks in a large stock pot, and add the cinnamon sticks.
3. 3Cover the ingredients with ½ inch water and bring to a boil.
4. 4Cover the pot, turn the heat to medium-low and simmer for about 1 hour or until the pumpkin, including the skin, is fork-tender.
5. 5Remove the pumpkin chunks and place them on a serving plate.
6. 6Turn the heat to high and allow the syrup to boil until it thickens a bit (about 4-5 minutes).
7. 7Serve the candied pumpkin warm and drizzled with the syrup.