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 Los dias 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.
Prep Time: 15 minutes
Cook Time: 2 hours
Ingredients:
- 5 lb pumpkin (approx.)
- 4 cinnamon sticks
- zest of one orange
- juice of orange
- 2 lb piloncillo
- 4 cups of water
Preparation:
Cut off the stem off of the pumpkin. Cut the pumpkin in half and scrape out the seeds and stringy parts. Cut each piece in half lengthwise again and again until you have 8-10 long pieces of pumpkin. Cut the skin off of each piece and then cut the flesh into approximately 1 to 2-inch pieces. Place into a large saucepan and bring piloncillo, orange juice, orange zest, cinnamon sticks and water to a boil. Carefully add in 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.
OPTIONS-
- If you don't have piloncillo, substitute 1 3/4 cup dark brown sugar and 1/4 cup molasses.
- You may leave the skin on the pumpkin.
