clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
calabaza en tacha (Mexican candied pumpkin) in a bowl.

Calabaza en Tacha (Mexican Candied Pumpkin)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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


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”.


  • 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


  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