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Mexico On My Plate : Candied Pumpkin

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5 from 2 reviews

  • Author: Nancy Lopez-McHugh
  • Total Time: 1 hour 10 minutes
  • Yield: 2 1x


Celebrate Dia de los Muertos or Autumn with this sweet pumpkin dessert.


  • 1 kilo / 2.2 lb. raw pumpkin slices, seeded only *
  • 2 whole cinnamon sticks
  • 3 cardamom pods, bruised
  • 3 whole cloves
  • 3 whole all spice
  • pinch of homemade citrus zest or orange zets
  • pinch of salt
  • 2/3 cup / 120 gm cinnamon sugar or brown sugar +
  • 3 tbsp. granulated sugar
  • 1 heaping tablespoon molasses
  • 3 cups / 750 ml water


  1. Pour the water into to the pot, then add all the spices and molasses. Bring to a soft boil. Gently place the pumpkin slices in the pot, the first layer flesh face down the top layer flesh up.
  2. Turn heat to medium low and allow to simmer for about 1.5 hours our until halve the liquid is absorbed and the pumpkin is fork tender. Gently remove the pumpkin from the pan and allow to cool on a separate large plate. Alternatively it can be placed in the refrigerator to eat the following day. The remaining liquid from the pot will be reduced done even more.
  3. If you can remove all of the spices from the pot and discard. Over medium heat and stirring often reduce the liquid to halve of what it was into a thicker consistency almost like syrup. Turn heat off, allow to cool and if not using right away store in the refrigerator.
  4. Once ready to eat the pumpkin you can either eat it cool or slightly warm. Pour some evaporated milk and syrup over it or alternatively serve with vanilla ice cream.


* Some recipes tell you to cut the pumpkin into squares/chunks. I have chosen to leave it in even sized small wedges.

  • Prep Time: 10 mins
  • Cook Time: 1 hour
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