- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
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,
Ingredient:
- 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
