If you love sweet potato casserole, you’ll adore this classic Mexican treat: candied pumpkin. Tender pumpkin is simmered with warming spices, bathed in a rich brown sugar syrup, and finished with a drizzle of sweetened condensed milk. Try this Calabaza en Tacha recipe next time you want a comforting, sweet side or dessert.
If you’re planning sweet potatoes or candied yams for the holidays, consider a Mexican twist: calabaza en tacha, candied pumpkin. This traditional dish is often prepared for Dia de Muertos but also makes a lovely addition to Thanksgiving or Christmas menus.
As the pumpkin slowly simmers with cinnamon and cloves, the flesh turns rich, sweet, and velvety. Slices are served with a spiced piloncillo syrup and finished with sweetened condensed milk for extra creaminess. The pumpkin skin softens during cooking and is edible.
About Calabaza en Tacha
Though its flavors are reminiscent of American candied yams or sweet potato casserole, calabaza en tacha is typically served as a snack, dessert, or even breakfast in Mexico. It’s also commonly made as an offering for Dia de Muertos ofrendas.
Traditional recipes use calabaza de Castilla, a Mexican pumpkin with a tougher skin. If you can’t find that variety, standard sugar pie or other winter squash varieties still work beautifully. The dish captures warm fall spices and a deep caramel flavor from piloncillo, making it a comforting, festive treat.
How to make Mexican candied pumpkin
This recipe is simple and quick to prepare. Start by halving the pumpkin and removing seeds and stringy pulp. A serrated knife helps cut through the tougher skin. You can save and roast the seeds for spicy pepitas after rinsing and drying them.
Slice the pumpkin into 3–4 inch wedges and place them in a large pot with water, cinnamon sticks, and cloves. Cover and steam for 20–40 minutes, until the flesh is fork-tender.
While the pumpkin cooks, make the piloncillo syrup: combine a small amount of water, a cinnamon stick, and piloncillo in a saucepan over low heat. Stir until the piloncillo melts and a glossy syrup forms. If you don’t have piloncillo, packed dark brown sugar is a workable substitute, though it won’t replicate piloncillo’s smoky, molasses-like depth.
To serve, arrange pumpkin slices on a plate, spoon plenty of the warm syrup over them, and drizzle with sweetened condensed milk. Serve warm to enjoy the full, comforting flavors.
Frequently Asked Questions
What is piloncillo and where can I find it?
Piloncillo is unrefined cane sugar commonly sold as small cones or blocks. It’s similar to jaggery or panela in other cuisines and provides a rich, caramel-like flavor. Look for it at Mexican supermarkets or specialty stores; packed dark brown sugar can substitute if needed.
What kind of pumpkin or squash should I use?
Standard sugar pie pumpkins, Cinderella pumpkin, kabocha, buttercup, or acorn squash all make good options. The recipe is flexible—choose a variety with sweet, firm flesh that holds together when cooked.
How and when should I serve Calabaza en Tacha?
Serve this candied pumpkin warm as a dessert, a sweet side dish for holiday meals like Thanksgiving or Christmas, or even as an indulgent breakfast. It’s especially fitting for Dia de Muertos celebrations. Spoon extra piloncillo syrup and condensed milk over each serving for maximum richness.
Other squash and pumpkin ideas
- Mexican Pumpkin Rice Pudding
- Pumpkin Empanadas
- Quesadillas de Flor de Calabaza (Squash Blossom Quesadillas)
- Tres Leches Pumpkin Flan
- Pumpkin Tres Leches Cake
If you make this calabaza en tacha, please rate and review the recipe. Share your results and enjoy this comforting, spice-scented preparation that highlights pumpkin in a sweet, nostalgic way.
Calabaza en Tacha (Candied Pumpkin)
Total Time: 52 mins | Yield: 8 | Prep: 7 mins | Cook: 45 mins
Ingredients
- 4–5 pound pumpkin
- 2 cups water (for steaming)
- 3 cinnamon sticks
- 5 whole cloves
Spiced Piloncillo Syrup
- 1/4 cup water
- 1 cinnamon stick
- 8 ounces piloncillo (or 1 cup packed dark brown sugar)
Toppings
- Sweetened condensed milk, for drizzling
Instructions
- Rinse the pumpkin. Using a serrated knife, cut it in half and scoop out seeds and stringy pulp. Cut into 3–4 inch slices, leaving the skin on.
- Place pumpkin slices in a large pot with 2 cups water, cinnamon sticks, and cloves. Cover and steam for 20–40 minutes, until fork-tender.
- For the syrup: in a small saucepan combine 1/4 cup water, a cinnamon stick, and piloncillo over very low heat. Stir frequently until the piloncillo melts and forms a syrup.
- Serve pumpkin slices with the warm piloncillo syrup and drizzle with sweetened condensed milk.
Notes
- The skin softens while cooking and is edible.
- For extra aroma, add 1–2 whole star anise to the cooking liquid.
Nutrition
Calories: 165 kcal | Carbohydrates: 41 g | Protein: 2 g | Fat: 1 g | Sugar: 31 g | Vitamin A: 19307 IU
Originally published: November 2014.