Calabaza en Tacha

A traditional dessert prepared for the Fiestas de Muertos (Day Of The Dead celebrations) made with fresh pumpkin, cinnamon, orange juice, and piloncillo (Mexican brown sugar).
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    • 1 4-5 lbs pumpkin approx.
    • 8 cinnamon sticks
    • juice of 1 orange
    • 4 cups water
    • 2 lbs piloncillo ( you can use brown sugar or raw sugar)


Cut the pumpkin into medium (2½" to 3" squares or triangles). Remove seeds and strings. With a sharp knife make diamond designs over the pulp

Put the sugar in a pan with the cinnamon, orange juice, and water. Bring to a boil and stir until the piloncillo has dissolved.

Place the first layer of pieces of pumpkin upside down so they absorb as much juice as possible. The second layer should be with the pulp upwards. Cover and simmer. When ready the top of the pumpkin pieces should look somewhat glazed, and the pulp soft and golden brown.

Let cool and serve with the syrup. You can also add cold evaporated milk!  The flavors are enhanced after a few hours of refrigeration.

Recipes From - The Gourmet Food And Cooking Resource