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
- Peel squash, de-seed, and dice into 1-inch-size cubes.
- Turn a pot on medium heat and add butter. Once melted, add diced squash and cook for 5 minutes.
- 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.
- Simmer for 15-25 minutes until squash is soft and tender but not mushy.
- 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
Keywords: vegan desserts, vegan mexican desserts, calabaza en tacha, candied pumpkin, Mexican candied pumpkin