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Calabaza En Tacha

Total Time: 30 hours
Serves 6


2.5 lbs. small pumpkin
4 cups water
2 lbs. piloncillo (5 cones)
1 orange – peeled into big strips
3 cinnamon sticks
¼ teaspoon ground ginger
4 cloves
1 anise star

Easy Directions

  1. Cut pumpkin by removing the stem first. Then cut the pumpkin down the middle. Scoop out the seeds. Slice the pumpkin into 2 inch thick slices. And set them to the side until ready to use.
  2. In a big stock pot over a medium high flame add water, piloncillo, orange peel (I used a potato peeler to peel the orange), cinnamon sticks, ground ginger, cloves, and anise star. Allow piloncillo to melt mixing occasionally. Bring mixture to a boil.
  3. Once syrup is boiling add in pumpkin slices. Cover the pot with the lid and lower the flame to low. Cook for 1 hour.
  4. Place a few slices on a plate, and pour 1/4 cup of syrup over pumpkin slices.
  5. Optional – pour a little milk or whipping cream over calabaza en tacha.
  6. Enjoy served warm.