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4 cups water
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4 (8-ounce) piloncillo cones
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½ large navel orange (about 13 ounces), sliced
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2 (6-inch) canela (Mexican cinnamon) sticks
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6 whole cloves
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½ teaspoon kosher salt
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3 (2- to 3-pound) sugar pie pumpkins or 1 (5- to 6-pound) Cinderella pumpkin
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Crema or crème fraîche, for serving
Candied Pumpkins with Piloncillo and Cinnamon
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.
Nutrition Information
240
Calories
40g
Carbohydrates
8g
Protein
445mg
Potassium
10g
Fiber
14g
Sugar
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