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Calabaza En Tacha


Candied pumpkin with warm spices make for a delicious Día de Muertos sweet.

Servings: 6

Time: 45 min


  • 1 medium pumpkin, 4-5 pounds
  • 1 1/2 cups brown sugar
  • 3 Mexican cinnamon sticks whole or cut in half
  • 1 orange, sliced (optional)
  • 4 cups cups of water


  1. Cut the pumpkin into 3″ sections, removing all strings and seeds. Combine brown sugar, cinnamon sticks, orange slices and water in a heavy pot, on medium-high heat until it reaches a boil.

  2. When sugar has dissolved, place pumpkin in the pot with skin side down; don’t worry if some pieces aren’t fully immersed in liquid.

  3. Lower heat, cover pot, and simmer, cooking for about 20-30 minutes at medium heat, depending on pumpkin thickness. Pumpkin is ready when it’s fork-tender, and has soaked up some of the syrup.

  4. Remove cooked pumpkin from the pot, and transfer to a tray. Cover with aluminum foil to keep warm.

  5. Return syrup to boil, turning heat to medium-high. Keep cooking, stirring occasionally until it becomes thick. Return pumpkin to the pot and spoon syrup over the pieces.

  6. Serve pumpkin warm or at room temperature with a drizzle of the syrup or in a bowl of warm milk. Make ahead and serve the next day for deeper flavors. 

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