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calabaza en tacha (Mexican candied pumpkin) in a bowl.

Calabaza en Tacha (Mexican Candied Pumpkin)


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5 from 1 review

  • Author: Anna Rios
  • Total Time: 45 minutes
  • Yield: 6 1x

Description

Calabaza en Tacha (Mexican Candied Pumpkin) is a sweet pumpkin dessert simmered in a sweet piloncillo syrup with hints of cinnamon and vanilla. It is a typical Mexican fall dessert made for the Day of the Dead, “Dia de Los Muertos”.


Ingredients

Scale
  • 3 cups pumpkin, diced
  • 3/4 piloncillo (or 3/4 cup brown sugar)
  • 2 cinnamon sticks
  • 1 1/2 cup water
  • 1 tbsp vegan butter
  • 1 tbsp vanilla extract
  • 1 pinch of salt

Instructions

  1. Peel squash, de-seed, and dice into 1-inch-size cubes.
  2. Turn a pot on medium heat and add butter. Once melted, add diced squash and cook for 5 minutes.
  3. Add piloncillo or brown sugar, cinnamon, vanilla, salt, water, and cover until water begins boiling. Once it is boiling, turn it down to a low simmer and place the lid back on but leave a small crack this time.
  4. Simmer for 15-25 minutes until squash is soft and tender but not mushy.
  5. Serve warm, with a side of plant-based milk, or pour milk on top with pumpkin seeds for a nice crunch. Enjoy!
  • Prep Time: 20
  • Cook Time: 25
  • Category: Dessert
  • Method: Stove
  • Cuisine: Mexican