Calabaza en Tacha
Calabaza en Tacha is a traditional Mexican candied pumpkin simmered in piloncillo syrup with cinnamon, orange peel, and cloves. A signature Día de los Muertos offering, it’s both a cultural symbol and a comforting fall dessert with rich, caramel-like flavors.
Equipment
- - Large pot for simmering pumpkin
- - Knife for cutting pumpkin
- - Cutting board
- ladle for serving syrup
- platter for arranging pumpkin
Ingredients
- 1 pumpkin (4–5 lb) Calabaza de Castilla or Sugar Pie Pumpkin (cut into large wedges, skin on)
- 2 cones piloncillo (or 2 cups packed dark brown sugar)
- 2 sticks Ceylon cinnamon
- 1 piece orange peel (pith removed)
- 3 whole cloves
- 6 cups water
Instructions
- In a large pot, combine water, piloncillo, cinnamon sticks, orange peel, and cloves. Bring to a boil until the piloncillo dissolves into syrup.
- Add pumpkin wedges carefully into the bubbling syrup. Lower heat, cover, and simmer gently for 60–90 minutes until tender but not mushy.
- Remove pumpkin wedges and set on a platter. Increase heat to medium-high and reduce the syrup for 10–15 minutes until thick and glossy.
- Pour the reduced syrup over the pumpkin wedges and serve warm, garnished with toasted pepitas if desired.
Notes
This recipe is naturally vegan. For a keto version, substitute piloncillo with brown sugar alternatives. Add a dried ancho or pasilla chile for a smoky twist. Store leftovers in syrup for up to 5 days or freeze for 3 months.