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Ingredients

8 servings

Instructions

Cooking Timers

Syrup Preparation

15:00

Initial Simmer

60:00

Caramelization

45:00

Nutritional Information

Per serving (based on 8 servings)

Calories 285 kcal
Total Carbs 72g
Sugars 58g
Fiber 3g
Protein 2g
Fat 0.5g
Vitamin A 245% DV
Vitamin C 35% DV
Calcium 8% DV
Iron 15% DV

Recipe Variations

Traditional Recipe

The classic version uses piloncillo (Mexican unrefined cane sugar) which gives the dish its characteristic deep, molasses-like flavor. This is the authentic way it's been made for generations during Día de los Muertos celebrations.

Chef's Tip

For the most authentic flavor, look for dark piloncillo cones at Mexican grocery stores. The darker the cone, the more complex the flavor.

Vegan Version (Already Vegan! 🎉)

Great news! The traditional Calabaza en Tacha is naturally vegan. It contains no animal products whatsoever. The piloncillo is pure cane sugar, and all other ingredients are plant-based.

  • ✓ No dairy products
  • ✓ No eggs
  • ✓ No honey (piloncillo is used)
  • ✓ 100% plant-based ingredients

Low-Carb Adaptation

While this dessert is traditionally high in sugar, you can make a lower-carb version:

  • Replace piloncillo with monk fruit sweetener or allulose
  • Add 1 tbsp molasses for color and flavor depth
  • Use butternut squash instead of pumpkin for lower carbs
  • Reduce cooking time as sugar-free syrups don't thicken the same way

Note: The texture and flavor will be different from traditional.

Spicy Mexican Variation 🔥

Add some heat to your calabaza for a unique twist:

  • Add 1-2 dried guajillo chiles to the syrup
  • Include 1/4 tsp cayenne pepper
  • Add a small piece of dried chipotle for smoky heat
  • Sprinkle with Tajín before serving

Heat Level

The sweetness of the piloncillo balances the heat beautifully. Start with less chile and adjust to taste.

Storage & Leftovers

Refrigerator

Up to 5 days in an airtight container

Freezer

Up to 3 months, thaw overnight in fridge

Reheat

Microwave 1-2 min or warm in oven at 325°F

Leftover Ideas

Use leftover calabaza to make empanadas, blend into smoothies, top oatmeal or yogurt, or puree for pumpkin bread!

Common Mistakes to Avoid

Cutting pieces too small

Small pieces will fall apart during the long cooking process. Keep wedges large!

Cooking on high heat

High heat will burn the sugar before the pumpkin cooks through. Low and slow is key.

Skipping the basting

Regular basting ensures even caramelization and prevents dry spots.

Using regular brown sugar

Brown sugar won't give the same depth of flavor as piloncillo. It's worth finding the real thing!

Peeling the pumpkin

The skin helps the wedges hold their shape. It softens during cooking and is edible.

Frequently Asked Questions

Traditional calabaza pumpkin is ideal, but you can use butternut squash, kabocha squash, or sugar pie pumpkins. Avoid using carving pumpkins as they're watery and lack flavor. Look for "calabaza" at Latin grocery stores - it has green and orange striped skin.
Piloncillo is unrefined Mexican cane sugar sold in cone shapes. Find it at Mexican grocery stores, the international aisle of large supermarkets, or online. If unavailable, substitute with dark brown sugar plus 2 tablespoons of molasses per cup, though the flavor won't be identical.
Yes! Place pumpkin wedges in the slow cooker, pour the prepared syrup over them, and cook on LOW for 6-8 hours. The caramelization won't be as pronounced, but the flavor will be delicious. For better color, you can broil briefly before serving.
The pumpkin should be fork-tender but not falling apart. The syrup should be thick and coat the back of a spoon. The color should be deep amber to dark brown. The flesh will appear slightly translucent and glossy.
Yes! After the long cooking time, the skin becomes soft and completely edible. It also helps the pumpkin wedges maintain their shape. Many people enjoy eating the candied skin along with the flesh.
You can reduce the piloncillo by up to 25% and still get good results. However, the sugar is essential for the syrup consistency and caramelization. For a significantly lower-sugar version, see our Low-Carb variation in the Recipe Variations section.

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