Calabaza En Tacha (Mexican Candied Pumpkin) Recipe

Calabaza En Tacha (Mexican Candied Pumpkin) Recipe

Eaten as a snack or dessert and placed on altars at Day of the Dead, candied pumpkin (calabaza en tacha) is the ultimate Mexican comfort food for fall.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Cut the stem off of the pumpkin. Cut the pumpkin in half and scrape out the seeds and stringy parts, saving seeds to make pepitas, if you like.
  3. Step 3

    Leaving the rind on, cut each piece in half lengthwise again and again until you have 8 to 10 long strips of pumpkin. Leave pumpkin in strips or cut it into smaller pieces.
  4. Step 4

    Zest and juice the orange .
  5. Step 5

    In a large saucepan, bring orange zest and juice, piloncillo or brown sugar, water, and cinnamon sticks to a boil.
  6. Step 6

    Carefully add in the pumpkin pieces and reduce to a simmer. Cover and simmer for an hour or two, until pumpkin is fork tender and the rest of the ingredients have reduced to a thick glaze.
  7. Step 7

    Remove from heat and let cool. Allow a long strip or two—or several smaller pieces—per portion.
  8. Step 8

    Serve at room temperature, spooning a little of the glaze over the pumpkin pieces. Eat with a spoon, leaving the inedible outer pumpkin rind (and any cinnamon sticks) in the dish.