Calabaza En Tacha (Mexican Candied Pumpkin) Recipe

By
Chelsie Kenyon
Chelsie Kenyon
Chelsie Kenyon, author of "Knack Mexican Cooking," is a former freelance writer and recipe developer with more than 10 years' experience in Mexican cuisine.
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Updated on 05/21/22
Calabaza en tacha candied pumpkin recipe

The Spruce / Katarina Zunic
Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
615 Calories
1g Fat
157g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 615
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 41mg 2%
Total Carbohydrate 157g 57%
Dietary Fiber 12g 42%
Total Sugars 132g
Protein 4g
Vitamin C 119mg 595%
Calcium 230mg 18%
Iron 2mg 13%
Potassium 1114mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The flavors in this dish are similar to those in candied “yams” or sweet potatoes, but unlike that iconic American Thanksgiving dish, candied pumpkin is not generally served as a side dish. Calabaza en tacha is enjoyed in Mexico as a dessert, snack, or even as breakfast. It is also one of the most common foods placed on family altars for Day of the Dead holiday.

In Mexico, candied pumpkin is usually made with calabaza de Castilla, a rustic, lighter-colored squash with a tough rind, or with a similarly large, very dark green—nearly black—squash. Sometimes holes are drilled in the squash (to allow the steam out and the syrup in) and it is candied whole; at other times, the vegetable is cut into wedges or strips—rind still on—and prepared in large pieces. Feel free to use the bright orange Halloween pumpkin to make this, though, and to cut it into smaller pieces if that seems more manageable.

Regardless of the type of squash you use, don't forget to keep the seeds of it to toast and make pepitas.

Ingredients

  • 5 pounds pumpkin, or similar winter squash

  • 1 orange

  • 2 pounds (900 grams) piloncillo, or brown sugar

  • 4 cups (1 liter) water

  • 4 cinnamon sticks

Steps to Make It

  1. Gather the ingredients.

    Gather the ingredients for calabaza en tacha
    The Spruce / Katarina Zunic

  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.

    Cut stem off pumpkin
    The Spruce / Katarina Zunic

  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.

    Leave rind on
    The Spruce / Katarina Zunic

  4. Zest and juice the orange.

    Lemon in bowl
    The Spruce / Katarina Zunic

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

    Bring to boil
    The Spruce / Katarina Zunic

  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.

    Carefully add in pumpkin pieces
    The Spruce / Katarina Zunic 

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

    Remove from heat
    The Spruce / Katarina Zunic

  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.

    Spoon glaze over pumpkin
    The Spruce / Katarina Zunic

Tip

  • Store left over candied pumpkin tightly covered at room temperature for a day, or for several days in the refrigerator.

Recipe Variations

Candied pumpkin is wonderful on its own, but if you’d like to vary it a bit, consider one or more of the following.

  • Pour a little liquid crema or evaporated milk over each portion. Alternatively, add a dollop of whipped cream.
  • Sprinkle a few shelled, toasted, and salted pepitas over the pumpkin.
  • Top with a few raisins, dried cranberries, or chopped prunes, pecans, or walnuts.