Dulce De Calabaza, a delicious Mexican treat of caramelized sweet pumpkin. It’s so simple to make and only requires 4 ingredients. You’ll love it!
This delicious sweet calabaza recipe is braised with piloncillo, water and spices, which cook down until as syrupy as honey. Oh and this pumpkin treat will make your home smell delicious while it’s cooking! The aromatic pumpkin can be served in a shallow bowl with spoonfuls of the spiced syrup on top and many other ways which I suggest below.
This dish is also known as calabaza enmielada, calabaza en tacha, mexican candied pumpkin, calabaza con leche, calabazas con piloncillo and more!
This dessert is a seasonal treat traditionally savored during the Día de Muertos season in Mexico. It is believed that the sweet and spiced aroma serves as an invitation for spirits to partake in the festivities. However, for me, it just brings me childhood memories when I used to eat it during this time of year.
Ingredients
- Piloncillo cone – This is a raw form of pure cane sugar that is commonly used in Mexican cooking that can be found online or any latin store. If you can’t find it, use 1 cup of dark brown sugar instead.
- Whole cloves and cinnamon sticks – these give a delicious and aromatic element to the recipe.
- Calabaza De Castilla, also known as Musquee de Provence or Fairy tale Squash.
A note on the type of pumpkin
In Mexico, this dish is prepared using a specific type of firm pumpkin known as calabaza de castilla, or you can opt for kabocha if that’s what you have available. These have similar flavor and just love the texture as well. However, you’re more than welcome to use favorite kind like carnival, sugar pie or other similar ones.
How To Make Dulce De Calabaza
Start by washing the outside of the pumpkin. Then start to cut with a large sharp knife.
Insert the knife and carefully cut straight down toward the blossom end, stabilizing the pumpkin on a towel. Push firmly, working the knife down through the flesh of the pumpkin. Cut it entirely in half.
Cut them into slices following the pattern of the pumpkin.
Then slice sliced into 4-inch pieces.
- In a large pot, add the piloncillo, cloves, cinnamon sticks broken into pieces and water.
- Cook over medium heat until the piloncillo starts to soften. Break into pieces with a spoon. About 2 minutes.
- Place the pumpkin slices on top and cover. Bring to a simmer and cook for 1 ½ to 2 hours or until all of the pieces are soft. During this process, make sure to move the pieces around so that all of them get infused with the honey-like syrup.
Tips and Notes
- Before cutting, wash the outside of the pumpkin very well with soap to remove all impurities.
- While cooking, don’t forget to move the pieces around so that all of them get infused with the honey-like syrup.
Storing
Store in an airtight container in refrigerator for up to 1 week.
Serving Suggestions
My favorite way to eat this sweet treat is with cold milk. Place some shredded pulp in a glass or bowl, add cold milk and sprinkle some cinnamon if you want. It’s delicious as is! This is how I used to eat it growing up but there are other ways too.
- Enjoy with a scoop of your favorite ice cream. It makes a delicious dessert!
- Add it yogurt and sprinkle granola for a healthy and filling breakfast.
- Use the pulp as a filling to make pumpkin empanadas.
MORE delicious…
Mexican Desserts
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I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana
Print Recipe:
Dulce De Calabaza
Ingredients
- 1 large piloncillo cone
- 4 whole cloves
- 2 medium cinnamon sticks
- ½ cup water
- 2 pounds kabocha squash sliced into 4-inch pieces.
Instructions
- In a large pot, add the piloncillo, cloves, cinnamon sticks broken into pieces and water.
- Cook over medium heat until the piloncillo starts to soften. Break into pieces with a spoon. About 2 minutes.
- Place the pumpkin slices on top and cover. Bring to a simmer and cook for 1 ½ to 2 hours or until all of the pieces are soft. During this process, make sure to move the pieces around so that all of them get infused with the honey-like syrup.
- Serve warm or cold.
Muy Delish Notes:
- Before cutting, wash the outside of the pumpkin very well with soap to remove all impurities.
- While cooking, don’t forget to move the pieces around so that all of them get infused with the honey-like syrup.
Add Your Own Private Notes
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Nutrition
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
Dulce de Calabaza is completely new to me, and I cannot wait to give it a try. Sounds absolutely scrumptious!
Wow! This is a dish we will make this weekend! Love the color and the flavors sound amazing!
Thank you, Dina and Bruce! let me know what you think.
Oh yum! Such a gorgeous caramelized texture. This pumpkin looks amazing and I love how it comes together with only 4 ingredients.
Yes, Thank you, Tara! so happy you like it.
This dulce de Calabaza looks and sounds delicious. I can’t wait to try it.
Thank you, Andrea! let me know what you think.
What a delicious recipe, my family loved it! Thank you so much!
Thank you, Shadi!! so happy your family loved it.
This looks muy delish! Can’t wait to try.
Thank you, Janet. Hope you like it!!