📝 About This Recipe
A cornerstone of Día de los Muertos celebrations, Dulce de Calabaza is a soul-warming dessert that transforms humble winter squash into a glistening, amber treasure. Simmered in a rich syrup of unrefined piloncillo, aromatic Mexican cinnamon, and star anise, the pumpkin becomes tender and deeply infused with earthy sweetness. This traditional 'En Tacha' preparation is a sensory journey through the heart of Mexican culinary heritage, offering a comforting texture and a complex, spiced flavor profile that defines the autumn season.
🥗 Ingredients
The Pumpkin
- 4-5 pounds Castilla Pumpkin (or Kabocha/Butternut) (seeds removed, cut into 3-inch wedges or chunks)
- 4 cups Water (filtered)
The Piloncillo Syrup
- 1.5 pounds Piloncillo cones (dark variety preferred for deeper molasses flavor)
- 3 pieces Ceylon Cinnamon sticks (Mexican Canela, lightly bruised)
- 6 pieces Whole Cloves
- 2 pieces Star Anise
- 2 strips Orange peel (avoid the bitter white pith)
- 1/2 teaspoon Salt (to balance the sweetness)
Optional Aromatics
- 4 pieces Guava (halved, for a floral fruity note)
- 2 pieces Sugar cane sticks (peeled and sliced into batons)
👨🍳 Instructions
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1
Prepare the pumpkin by scrubbing the exterior skin thoroughly. Cut it in half, scoop out the seeds and stringy pulp (save the seeds for roasting later!), and slice the flesh into 3 to 4-inch wedges or squares, leaving the skin on to help the pieces hold their shape.
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2
In a large, heavy-bottomed pot (a Dutch oven or a traditional 'olla de barro' works best), combine the 4 cups of water with the piloncillo cones, cinnamon sticks, cloves, star anise, and orange peel.
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3
Bring the mixture to a boil over medium-high heat, stirring occasionally until the piloncillo cones have completely dissolved into a dark, fragrant syrup.
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4
Once the piloncillo is dissolved, lower the heat to a simmer and add the salt. If using sugar cane or guavas, add them to the liquid now to begin infusing their flavor.
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5
Carefully place the pumpkin pieces into the pot. Start by placing a layer of pumpkin with the skin side facing up; this allows the flesh to absorb the syrup directly from the bottom.
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6
Continue layering the pumpkin pieces, alternating directions. The steam trapped between the layers will help cook the top pieces even if they aren't fully submerged.
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7
Cover the pot with a tight-fitting lid. Reduce the heat to medium-low and simmer gently for about 45 to 60 minutes.
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8
Check the pumpkin for tenderness by piercing a piece with a fork. It should be soft but not falling apart. The pumpkin will have released its own juices, increasing the liquid volume.
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9
Remove the lid and use a large spoon to carefully baste the top pumpkin pieces with the hot syrup. This ensures an even, glossy glaze.
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10
Continue simmering uncovered for another 30-40 minutes. This allows the syrup to reduce and thicken into a honey-like consistency (the 'tacha' stage).
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11
The pumpkin is ready when the flesh has turned a deep, translucent mahogany color and the syrup coats the back of a spoon.
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12
Turn off the heat and let the pumpkin sit in the syrup for at least 20 minutes before serving. This 'resting' period allows the flavors to settle and the texture to become perfectly jammy.
💡 Chef's Tips
Use authentic 'Piloncillo' rather than brown sugar; the smoky, complex molasses notes are irreplaceable for an authentic taste. If you cannot find Calabaza de Castilla, a Kabocha squash is the best substitute due to its dense, non-watery texture. Do not over-stir the pot once the pumpkin is cooking, or you will break the delicate pieces into a mushy puree. For an extra glossy finish, remove the cooked pumpkin pieces and boil the remaining syrup for 5-10 minutes on high to thicken it further before pouring it back over the fruit. Leftovers keep beautifully in the refrigerator for up to a week and the flavor actually improves after the first day.
🍽️ Serving Suggestions
Serve warm in a shallow bowl with a generous ladle of the thickened piloncillo syrup. Pour cold whole milk or heavy cream over the warm pumpkin for a classic, creamy contrast. Pair with a hot cup of unsweetened Café de Olla to balance the intense sweetness of the dessert. Top with a dollop of Greek yogurt or 'crema Mexicana' for a tangy twist. Serve alongside a slice of salty Panela or Cotija cheese to hit those perfect sweet-and-salty notes.