How to Make Calabazas Dulces (Mexican Candied Pumpkin)

Calabazas dulces, also known as calabaza en tacha, is a seasonal Mexican dessert made from sweetened pumpkin that’s simmered in a spiced piloncillo syrup. It is especially delicious in the fall and to celebrate Day of the Dead.

WHAT ARE CALABAZAS DULCES?

Calabazas dulces is the traditional Mexican dish made out of pumpkin that has been cooked in a sweet, flavorful piloncillo syrup until it is fork-tender.

“Calabaza” translates to pumpkin or squash in English. In the case of calabazas dulces, the term calabaza typically refers to the larger ribbed Castilla pumpkin widely used in Mexico. This particular squash holds up well during the cooking process required in this recipe. Sugar pumpkins or pie pumpkins also have a sweet, dense flesh, which means that they also work well in this recipe.

Other names for calabazas dulces include:

• calabaza dulce
• calabaza en dulce
• calabaza con piloncillo
• calabaza enmielada
• dulce de calabaza
• calabaza en tacha

WHY I LOVE THIS RECIPE

• Warm and cozy fall flavors: Mexican candied pumpkin makes it a perfect fall or winter dessert. Your home will smell delicious when you make it, too.
• Reduce pumpkin waste: If you have an uncarved sugar or pie pumpkin left over after Halloween, use it to make this recipe!
• Easy to make: The hardest part about this dessert is cutting the pumpkin. After this, you simply let it simmer and absorb the flavors of the piloncillo syrup.

Once you try this recipe, be sure to check out my Flan de Calabaza recipe!

A BRIEF HISTORY OF CALABAZAS EN DULCE

This recipe dates back to pre-Hispanic Mexico, where the Aztecs and Mayans cultivated squash and pumpkins as staple foods along with corn, beans, and chili peppers.

• Calabazas en dulce was most likely prepared with natural sweeteners like honey until the 16th century when Spanish colonizers introduced sugar to the region.
• The dish became symbolic of harvest time and fall festivals, embodying a blend of indigenous ingredients and Spanish colonial influences.
• Over time, pumpkin cooked in piloncillo syrup, became a popular dessert, especially during religious celebrations like Día de Muertos.

Today people add calabazas con piloncillo  as a sweet offering on altars for the Day of the Dead. which is when when families come together to cook, share stories, and remember their ancestors. The warm, spiced dessert is believed to be a favorite of the spirits, who are said to consume the essence of the food placed on an altar.

RECOMMENDED BY LOLA

Large Cast-Iron Enameled Skillet with Lid

For this recipe, you’ll need the largest diameter pot or pan that you have, with a lid. It’s important that each piece of pumpkin touches the syrup so it’s able to absorb the flavors. The pumpkin should be as close to a single layer as possible. VIEW PRODUCT

INGREDIENTS YOU’LL NEED

• Calabaza (pumpkin or squash): Preferably a calabaza de Castilla, fairytale squash, sugar pumpkin, or pie pumpkin, cut into large chunks. I usually find small pie pumpkins and different varieties of Fairytale pumpkins at Trader Joe’s in the month of October.
• Piloncillo (unrefined cane sugar): Typically in cone form, gives the dish its rich, caramel-like sweetness. If you absolutely cannot find piloncillo, use dark brown sugar.
• Canela cinnamon sticks: I prefer Ceylon cinnamon, which is softer and easier to break. Its flavor is also less intense than the Cassia variety.
• Cloves (optional): Adds a hint of earthy spice.
• Water: To create the syrup as the piloncillo melts.

WHAT IS THE BEST TYPE OF PUMPKIN TO USE FOR CALABAZAS EN TACHA?

For calabazas dulces, pumpkins with a sweet and dense flesh work best. Avoid pumpkins that are too watery or stringy like Halloween (Jack-o’-Lantern) pumpkins. Here are a few options:

• Calabaza de Castilla, also known as musquee de provence or fairytale squash, is a type of winter squash that is commonly found in Mexico and Central America. Calabaza de Castilla is often used in a variety of dishes, including soups, stews, and desserts. It’s especially popular during the Day of the Dead celebrations in Mexico.
• Pie pumpkins: Known for their sweet, smooth flesh, pie pumpkins are a popular choice for this dish.   
• Sugar pumpkins: These pumpkins also have a sweet flavor and are often used in pies and other desserts.   
• Butternut squash: While butternut squash can be used as a substitute for pumpkin in this recipe, I’d only use butternut squash if the other pumpkin varieties are no longer in season.
• Kabocha squash: Kabocha squash will hold up well during the cooking process, but I prefer calabazas de Castilla. The texture of kabocha squash is more dense and mealy.

HOW TO MAKE CALABAZAS DULCES

1. Prep the pumpkin and make the syrup

• Prepare the pumpkin: Rinse the pumpkin, cut it into large chunks, and remove the seeds and stringy flesh if desired. I like the way they look and taste when candied, so I leave them in.
• PRO TIP: Leave the skin on for a rustic presentation. It’s hard to peel the pumpkins anyway!
• Make the syrup: In a large pot or saucepan, add piloncillo (or brown sugar), cinnamon sticks, cloves, and water. Cook over medium heat, stirring until the piloncillo dissolves completely and forms a syrup.

2. Simmer pumpkin

• Add pumpkin: Place the pumpkin chunks into the saucepan, skin-side down. The syrup should cover the bottom of the pumpkin pieces.
• Simmer: Cover the pot and simmer on low heat for 45 minutes to 1 hour, or until the pumpkin becomes tender and absorbs the syrup, basting the pumpkin pieces occasionally with the syrup. Add more water if needed to prevent burning.
• This process can take up to 2 hours depending on the size of the pumpkin. It’s ready when the pumpkins are fork tender.

HOW TO SERVE

Calabazas en dulce is a delicious and versatile Mexican dessert, so there are many ways to enjoy it! Here are some serving suggestions:

• Straight from the pan: Serve it warm or at room temperature right after it’s been cooked. The sweet pumpkin and syrup are perfect on their own.
• With milk: In my family, the most common way to serve this dish is with warm or cold milk. It helps to balance the sweetness of the pumpkin and syrup and is served over the calabazas, the way you would serve milk over cereal.
• With a scoop of ice cream or whipped cream: The way you would serve a slice of warm apple pie or brownie with ice cream. Whip cream is also delicious on top of dulce de calabaza.
• Mixed into yogurt or cottage cheese: I love yogurt and cottage cheese with fresh fruit, honey, and granola. Calabazas dulces provide the same sweetness to both cottage cheese and plain yogurt.

PRO TIP: Even a small calabaza yields a large amount of calabazas en tacha, so if you too much leftover, scoop out the flesh and mash or blend it to use as a filling for sweet empanadas or pop tarts (I made a quick version with ready-made pie crust). I even froze some of the puree and used it later to make a delicious pumpkin pie.

HOW TO STORE AND REHEAT

• To store: Store calabazas en tacha in an airtight container in the refrigerator for up to 3 days or freezer for up to 3 months.
• To reheat: Gently warm in a saucepan over low heat or microwave on low until heated through.

TIPS AND TRICKS

• Only add more water if it looks like the syrup is dissolving too quickly and the pumpkin will burn. This shouldn’t happen though, if you have it covered and are simmering it on low.
• Use a saucepan or pot that is large enough to accommodate all of the pumpkin chunks in a single layer so that they’re able to absorb the full flavor of the syrup. If you’re working with a large pumpkin, you have have to use two pots or saucepans.
• Try to find the smallest Castilla pumpkin possible, 4 to 5 pounds at most because this recipe can yield a large amount. I have seen it sold cut in half at Asian grocery stores, which s great because even half will yield a lot! Trader Joe’s also has small 1 to 2 pound pie pumpkins if you’re looking to create a small batch of this Mexican candied pumpkin recipe.

WHAT TO PAIR WITH CALABAZAS DULCES

If you’re hosting a special occasion or just want to create a memorable Mexican fiesta or Day of the Dead menu, here are a few ideas from appetizers and drinks, to main dishes and salsas. Of course, I’d end it on a sweet note with my calabazas dulces!

• Appetizers: Nopales Asados, Cebollitas Asadas, Chiles Toreados, Jalapeño Deviled Eggs, Totopos
• Main dishes: Easy Breakfast Tostadas, Turkey Picadillo Tostadas, Tacos Dorados, Tacos de Papa, Tacos de Huevos a la Mexicana, Milanesa de Pollo, Mole Negro, Tacos de Barbacoa
• Sides: Ensalada de Lentejas, Ensalada de Nopales, Arroz Rojo, Arroz a la Primavera,  Arroz Verde con Cilantro, Tijuana Caesar Salad
• Aguas frescas: Agua de Piña, Agua de Papaya, Agua de Naranja, Agua de Tamarindo, Mexican Sparkling Limonada, Agua de Melón, Agua de Piña, Agua de Limón, Agua de Limón con Chía, Agua de Tuna Roja, Agua de Tuna Verde

FAQS

Can I substitute sugar for the piloncillo in the recipe?

Yes, you can substitute sugar for piloncillo. However, piloncillo has a unique flavor that contributes to the traditional taste of calabazas en dulce, so my recommendation would be to use dark brown sugar, not regular granulated sugar.

Can I make calabazas dulces in a slow cooker?

Yes, you can make this recipe in a slow cooker. I prefer cooking it over the stove though because I’m able to use a saucepan with a larger surface area than that of a slow cooker, which means each piece of pumpkin touches the syrup. The slow cooker also tends to water down the syrup because the pumpkin releases more water in a slow cooker. My recommendation would be to make the syrup first, then add it, along with the pumpkins, to the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Remember to move the pumpkins and baste them in the syrup every half hour or so. Don’t overcook them because the pumpkins can become mushy if cooked too long. You’ll know it’s ready when you can easily pierce the pumpkin with a fork.

What can I do with leftover calabazas en tacha?

You can use leftover calabazas en tacha as a topping for pancakes, waffles, ice cream, cottage cheese, or yogurt. I’ve also used it to make sweet pumpkin empanadas and pumpkin pie (first remove as much of the skin as possible and mash or blend the flesh).

LOOKING FOR MORE SWEET INSPIRATION?

Be sure to check out more of my paletas, sweets and desserts! A few of my other favorite fall postres include:

• Flan Casero (Classic Flan Topped with Fresh Berries)
• Chocolate Flan (Flan de Chocolate)
• Mini Coffee and Cream Cheese Flan
• Lola’s Holiday Flan de Rompope (Eggnog and Rum Flan)
• Pumpkin Cream Cheese Leche Flan Recipe
• Lola’s Fancy Passion Fruit and Coconut Flan | Flan de Maracuyá y Coco
• Mexican Chocolate Ice Cream to Die For

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Photography: Cacey McReavy (images 1,2, and 4 only)