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“A dessert for Day of the Dead in Mexico”
READY IN:
25mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the pumpkin into medium (2½" to 3" squares or triangles). Remove seeds and strings. With a sharp knife make diamond designs over the pulp.
  2. Put the sugar in a pan with the cinnamon, orange juice, and water. Bring to a boil and stir until the piloncillo has dissolved.
  3. Place the first layer of pieces of pumpkin upside down so they absorb as much juice as possible. The second layer should be with the pulp upwards. Cover and simmer.
  4. When ready the top of the pumpkin pieces should look somewhat glazed, and the pulp soft and golden brown.
  5. Let cool and serve with the syrup. You can also add cold evaporated milk.
  6. Note time is a guess. Go by how the pumpkin looks.

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