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Sweet Pumpkin (Dulce de Calabaza)

Sweet Pumpkin (Dulce de Calabaza) Recipe

This sweet candied dessert is a favorite of young and old alike, reminiscent of street candy sold in Mexico. A whole pumpkin is baked in a roasting pan and then covered with a sweet caramel.

 

Johnny Hernandez is the chef/owner of True Flavors Catering and La Gloria restaurant at San Antonio's Historic Pearl Brewery.
 

 


Ingredients
1
pumpkin (5 pounds)
2
pounds
brown sugar
2
pounds
piloncillo
1
cinnamon stick
2
Anise Star
10
cloves
1/2
gallon
water
Directions
For the caramel: In a pot add the water, cloves, anise star, cinnamon stick and piloncillo. Reduce heat half way and reserve.
Wash the pumpkin's outer skin. Cut into 6 to 8 pieces and remove seeds.
Preheat oven to 325°F.
In a roasting pan, bake pumpkin with caramel for approximately 1 hour until pumpkin is tender. Baste every 15 minutes.
Serve with caramel.

The base number of servings for this recipe is 1
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