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Calabaza en Tacha, or Mexican candied pumpkin, is a traditional Mexican dessert made from pumpkin, piloncillo, cinnamon, cloves, and orange zest. This sweet and comforting dish features tender pumpkin served in a thick and luscious syrup ideal for enjoying in colder temperatures.
Calabaza en tacha is a simple yet rich dessert that combines the earthy sweetness of pumpkin with the deep, molasses-like flavor of piloncillo, a type of unrefined cane sugar. It’s infused with cinnamon, clove, and orange zest and is prepared by simmering all the ingredients in a pot, creating a thick syrup that caramelizes the pumpkin until fork tender.
This heartwarming treat is often served during Día de los Muertos, the Mexican Day of the Dead celebrations. It’s one of the food items commonly placed on altars as an offering to the spirits alongside pan de muerto, atole, champurrado, and pozole. The sweet nature of the dish is symbolic, representing the sweetness of life, and it’s believed to please the visiting spirits.
Thanks to its warming nature, it’s also a great dessert during the fall and winter months. Whether you’re a fan of pumpkin or looking to try something new, this traditional dessert is sure to add warmth and sweetness.
When Do You Eat Calabaza En Tacha?
Traditionally, calabaza en tacha is prepared for Día de los Muertos, or Day of the Dead. This is an authentic dish that many people in Mexico cook for special holidays, especially in the colder months of the year. There are several variations depending on what region you may be from, but this is the recipe I remember enjoying alongside my family when I was younger.
Ingredients
- Pumpkin: I used about 5 pounds of pumpkin, which is about 1 small-medium pumpkin. Make sure to scrub and wash the outside.
- Piloncillo: Piloncillo is a completely unprocessed form of pure cane sugar. The cane sugar is melted down until it reaches a caramel-like consistency, then it’s poured into a cone or disc mold. It’s a staple in Mexican baking that’s readily available in most Hispanic grocery stores. You can also find it online.
- Cinnamon: I recommend using Ceylon cinnamon if you can. It’s the type of cinnamon that’s used in Mexican cooking and it has a stronger, more complex flavor than Cassia cinnamon. Ceylon cinnamon is readily available in most Hispanic grocery stores. You can also find it online.
- Whole clove: Cloves add deep flavors to sweet desserts and side dishes. A staple in holiday recipes, it pairs perfectly with cinnamon, nutmeg, and allspice.
- Orange: Zest a medium-sized orange all the way around to add the citrus flavor.
How to Make Calabaza En Tacha
Dissolve: Add the piloncillo, water, cinnamon sticks, clove, and orange zest to a Dutch oven. Cook over medium-high heat for 10 minutes, stirring occasionally, until the piloncillo completely dissolves.
Cut pumpkin: Meanwhile, cut and discard the stem of the pumpkin. Slice it in half, discard the seeds and any stringy flesh, and cut it into 3 ½ to 4-inch chunks. Carefully add the pumpkin chunks to the pot skin side up.
Cook: Reduce the heat to medium-low, cover, and cook for 60 minutes. The pumpkin should be fork-tender, and the flesh should be a beautiful golden brown color. Carefully transfer the cooked pumpkin to a serving tray or bowl and set aside.
Thicken syrup: Raise the heat to medium-high and reduce the piloncillo syrup for 10 minutes, stirring occasionally.
Serve: Place some of the candied pumpkins into bowls with a generous amount of syrup drizzled on top!
Tips
- Make sure to layer the pumpkin pieces in the pot skin side up so that the flesh can touch and be submerged in the piloncillo syrup during cooking. The pumpkin will release a lot of liquid as well, so don’t worry if you think it doesn’t seem like enough liquid.
- Leaving the skin on the pumpkins makes it easier to handle. If you remove the skin before cooking, the pumpkin pieces will likely get too soft and disintegrate.
- The skin is edible and can be eaten.
Substitutions
- If you can’t find piloncillo, replace it with 2 cups of dark brown sugar.
- Don’t have cinnamon sticks? Use 1 teaspoon of ground cinnamon instead.
- Don’t like pumpkins? You can use chunks of sweet potatoes or butternut squash.
Serving Suggestions
I love serving chunks of calabaza en tacha with a generous dollop of homemade whipped cream or in a bowl with extra piloncillo syrup and a splash of milk.
If you have any leftover syrup, save it and use it on pancakes and waffles for breakfast or as a tasty topping on banana nut bread or pumpkin bread.
Recommended Tools
- High-quality knives. This set of professional knives from Zwilling will last you a lifetime! High quality, sturdy, and stays sharp.
- Dutch oven. One of my favorite cooking vessels for soups, stews, braising meats, and making calabaza en tacha!
- Glass jars. Great for storing any leftover piloncillo syrup!
Storing and Reheating
Calabaza en tacha can be stored in an airtight container in the fridge for up to 5 days. I recommend storing the pumpkin and syrup together.
It can be reheated in the microwave for 2-4 minutes or until warmed through, or in a pot over high heat until simmering.
Calabaza en Tacha
Ingredients
- 16 ounces piloncillo
- 3 cups water
- 2 Ceylon cinnamon sticks
- 1 whole clove
- Zest of ¼ medium orange
- 5 pounds pumpkin, scrubbed and cleaned (about 1 small-medium pumpkin)
Instructions
- Add the piloncillo, water, cinnamon sticks, clove, and orange zest to a large pot or Dutch oven. Cook over medium-high heat for 10 minutes, stirring occasionally, until the piloncillo completely dissolves.
- Meanwhile, cut and discard the stem of the pumpkin. Slice it in half, discard the seeds and any stringy flesh, and cut it into 3 ½ to 4-inch chunks.
- Carefully add the pumpkin chunks to the pot skin side up.
- Reduce the heat to medium-low, cover, and cook for 60 minutes. The pumpkin should be fork-tender, and the flesh should be a beautiful golden brown color.
- Carefully transfer the cooked pumpkin to a serving tray or bowl and set aside.
- Raise the heat to medium-high and reduce the piloncillo syrup for 10 minutes, stirring occasionally.
- Serve the candied pumpkin in bowls with a generous amount of syrup.
Notes
- Piloncillo: If you can’t find piloncillo near you, use 2 cups of dark brown sugar instead.
- Cinnamon sticks: If you can’t find Ceylon cinnamon sticks, you can use regular Cassia cinnamon sticks instead.
- Make sure to layer the pumpkin pieces in the pot skin side up so that the flesh is able to touch and be submerged in the piloncillo syrup during cooking. The pumpkin will release a lot of liquid as well, so don’t worry if you think it doesn’t seem like enough liquid.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin.
