Posted on May 18 2014
Candied pumpkin, plantains and guavas are some of my favorite snacks/desserts. You may not know this but pumpkins, along with beans and maize, where the most important food items in Meso America (Aztec, Toltec, Olmec). My mom has been making pumpkin almibar for years and we consume as is with a glass of milk. Luckily, I grew up in Los Angeles and had endless access to these fruits and vegetables and now that I have my farm I can grow all the snacks I want.
This is a very simple recipe and although you are using sugar I do consider it to be a natural snack. The actual recipe is dairy free but it is consumed with some type of dairy; with a glass of milk, as a topping for vanilla ice cream or garnish with whipped cream.
This is our pumpkin patch and my parents hunting for pumpkins. You have to plant them every year and take up a lot of space; we I will admit that the pumpkins they harvested sat in my San Francisco kitchen for over a month or more and as you can see in the image with the halved pumpkin, some of the seeds began to sprout. Not a big deal. You can save the pumpkin seeds and roast them as a snack.
We cook the pumpkin with the exterior still attached but you can peel it if you’d like, I find that it’s too hard to peel but keeping the thick skin holds the pumpkin together while boiling; we don’t eat the skin even after it’s boiled; toss it.
Candied Pumpkin | Dulce de Calabaza recipe
- 1 pumpkin
- 2 large piloncillo cones (panela, chancaca, rapadura) - if you only want to use white refined sugar, I suggest adding 1/4 cup of molasses.
- 1/4 cup of sugar
- 1 cinnamon stick
- 2 cloves
- Add everything to a pot, add enough water to cover the pumpkin and boil on low/medium until the pumpkin cooks and the sugar caramelizes.
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