This recipe is similar to candied yams, and is a great use for pumpkin. In Mexico, candied pumpkins are often used on the family altars during Dia de los Muertos And after Halloween, all of the leftover pumpkins go on sale and it is the perfect time to enjoy the fall harvest. This recipe is also non-fat. When you're done cleaning out the pumpkin, you can use the seeds to make Pepitas
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours, 15 minutes
Ingredients:
- 5 lb pumpkin (approx.)
- 4 cinnamon sticks
- zest of one orange
- juice of orange
- 2 lb piloncillo, (you can substitute brown, pure cane sugar if necessary)
- 4 cups of water
Preparation:
Cut the stem off of the pumpkin. Cut the pumpkin in half and scrape out the seeds and stringy parts. (Don't forget to save the seeds to make Pepitas.)Leave the skin on and cut each piece in half lengthwise again and again until you have 8-10 long pieces of pumpkin. You can cook the long strips or cut it into to 2-inch pieces. Place the pieces into a large saucepan and bring piloncillo, orange juice, orange zest, cinnamon sticks and water to a boil. Carefully add in the pumpkin pieces and reduce to a simmer. Simmer for approximately 2 hours or until pumpkin is fork tender and the rest of the ingredients have reduced to a thick glaze. Remove from heat and let cool to room temperature before serving.
