Candied Pumpkin Mexican Style

This post is also available in: Español

Candied Pumpkin inspired in my Great Grandmother’s original recipe. 

Candied Pumpkin inspired in my Great Grandmothers original recipe
Candied Pumpkin inspired in my Great Grandmother’s original recipe

In my Mexican culture cooking and enjoying candied pumpkin is a must do for this time of the year. We eat it as a snack, with milk, to stuff empanadas and for making pies. The candied pumpkin is very simple to make. You just need a pumpkin cut in pieces (do not remove the seeds), water, piloncillo and cinnamon sticks. Some like to add cloves for an aromatic touch.

Ingredients for making candied pumpkin or calabaza en tacha
Ingredients for making candied pumpkin or calabaza en tacha

But what is piloncillo. This is raw sugar formed into a cone. In other latino cultures piloncillo it is also called panela and is made in disks not cones. This sweetener is very common in Mexico for flavoring desserts and also the famous cafe de olla that we serve on Day of the Dead.

Cut the pumpkin and do not discard the seeds
Cut the pumpkin and do not discard the seeds
Candied Pumpkin inspired in my Great Grandmothers original recipe

Candied Pumpkin Mexican Style

Chef Adriana Martin
The candied pumpkin is very simple to make. You just need a pumpkin cut in pieces, water, piloncillo and cinnamon sticks.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert, Easy Recipes
Cuisine Mexican
Servings 10 servings

Ingredients
  

  • 1 medium size pumpkin around 10 pieces
  • 3 piloncillo cones
  • 2 cinnamon sticks
  • 4 cups of water

Instructions
 

  • Clean and cut the pumpkin in eight to ten pieces depending the size. Do not remove the seeds. Those taste very nice after cooked.
  • Place the pumpkin pieces inside a big pot and add the piloncillo, the cinnamon sticks and the water.
  • Cover the pot and cook for 15 - 20 minutes on medium heat. The pumpkin cooks fast, When tender it will be ready. You can scoop the cooked flesh with a spoon and eat warm. Or refrigerate and eat cold.
Tried this recipe?Mention @adrianasbestrecipes or tag #abrecipes on Instagram

Pumpkins are a good source of fiber and a good option during this time of the year. You can find them easily and most likely will be fresh and inexpensive.

You will need 8 - 10 pieces of pumpkin for making the candied pumpkin recipe
You will need 8 – 10 pieces of pumpkin for making the candied pumpkin recipe

Going to a pumpkin patch to select your special pumpkin with the family it is also a fun activity to do. Then come back home cook the pumpkin with yoru kids for them to learn something new.

Cook the pumpkin in a large pot
Cook the pumpkin in a large pot

When the candied pumpkin is ready to eat you can use for making butter pumpkin, to use in smoothies with milk, flanes, breads and so many other applications.

We keep the pumpkin seeds because those are very tasty
We keep the pumpkin seeds because those are very tasty

Besides it is also nice to use a pumpkin puree that has been cooked at home and with spices and the flavorings you want to use in your style of cooking. I am not against using canned pumpkin puree but fresh and homemade in my opinion is much better.

Candied Calabaza Mexican Style also called in Spanish Calabaza en Tacha
Candied Calabaza Mexican Style also called in Spanish Calabaza en Tacha

When cooking the candied pumpkin your house will start smelling delicious. Thanks to the cinnamon and the melted piloncillo. I love cooking it, feels just like home when my great grandmother was used to cook this for us to enjoy.

 

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Michele

I never thought of boiling pumpkin with sugar and cinnamon–it sounds so easy and definitely something I would enjoy!

Pam

I can imagine the aroma in the house when making this is amazing. This is a first time for me seeing this recipe and it looks like something fun to try this time of year.

zim

I never do much with pumpkin. your ideas will help me make things a little more exciting in the kitchen.

Divya @ Eat Teach Blog

Oh gosh, I can just imagine what the house smells like when cooking this. Yum!

valmg @ Mom Knows It All

I’ve never had anything like this before. It sounds like it has an interesting texture and flavor.

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