Vegetables Squash + Gourds Pumpkin Candied Pumpkins with Piloncillo and Cinnamon 4.0 (1) 1 Review Calabaza en tacha, a Mexican dessert traditionally prepared for Día de los Muertos, was the inspiration for these candied pumpkins drenched with a rich syrup made from piloncillo cones, an unrefined, molasses-laden Mexican cane sugar. Small sugar pie pumpkins have more concentrated sugars, making them perfect for this simple dessert. As the pumpkin wedges cool, they soak up the syrup, resulting in custardy bites laced with cinnamon, clove, and a hint of orange. Serve leftovers mashed in a yogurt or ice cream parfait, churned into pumpkin ice cream, or alongside gingerbread cookies with crema drizzled on top. By Anna Theoktisto Anna Theoktisto Instagram Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed print publications, as well as on various digital platforms. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs, and fostering puppies for a local animal rescue group.Expertise: Culinary Arts, Baking and Pastry, Animal RescueExperience: Anna Theoktisto earned her BS in agricultural education and communication from the University of Florida and a degree in culinary arts from the Culinary Institute of America in Hyde Park, New York. She is the former food editor for Taste of the South and Southern Cast Iron magazines. Anna's recipes have been showcased on the covers of magazines such as Food & Wine, Real Simple, and Southern Living. She is a member of Les Dames d'Escoffier Birmingham chapter. Food & Wine's Editorial Guidelines Published on October 14, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Active Time: 25 mins Total Time: 2 days 7 hrs 3 mins Servings: 8 Ingredients 4 cups water 4 (8-ounce) piloncillo cones ½ large navel orange (about 13 ounces), sliced 2 (6-inch) canela (Mexican cinnamon) sticks 6 whole cloves ½ teaspoon kosher salt 3 (2- to 3-pound) sugar pie pumpkins or 1 (5- to 6-pound) Cinderella pumpkin Crema or crème fraîche, for serving Directions Combine 4 cups water, piloncillo, orange slices, canela sticks, cloves, and salt in a large Dutch oven. Bring to a simmer over medium, stirring occasionally, until sugar is dissolved, about 15 minutes. Meanwhile, cut pumpkins in half lengthwise. Scoop out seeds; discard or reserve for another use (see p. 106). Cut each pumpkin half lengthwise into 1 1/2-inch-wide slices. Using the tip of a sharp knife, poke the skin side of each slice a few times to help syrup soak through. Place pumpkin slices, skin sides down, in piloncillo mixture in Dutch oven. (Slices can be layered and do not have to be fully submerged.) Cover Dutch oven; cook over low, undisturbed, until pumpkin is tender, about 1 hour. Uncover. Gently rearrange slices to submerge as much as possible. Cook, uncovered and undisturbed, until pumpkin is very tender, about 30 minutes. Remove from heat. Let pumpkin cool in syrup at room temperature 2 hours. Drizzle servings with crema. Make Ahead Candied pumpkin can be prepared up to 2 days ahead and refrigerated with syrup in an airtight container. Rate it Print