Pumpkin in Piloncillo Syrup (Dulce de Calabaza)
Pumpkin cooked in piloncillo and cinnamon syrup. Traditional Day of the Dead dessert.
About this recipe
Pumpkin slow-cooked in dark piloncillo syrup with cinnamon and cloves until tender and deeply sweet. Traditional autumn-winter dessert and Day of the Dead offering.
History & Origin
Dulce de calabaza con piloncillo is one of the oldest and most revered desserts in Mexico, present in almost every state with significant regional variations. The pumpkin (Cucurbita argyrosperma), cultivated in Mexican cuisine since pre-Hispanic times, is the central ingredient of this preparation that blends indigenous tradition with colonial influence. Piloncillo, arriving in Mexico through the Spanish sugar-making tradition of the 16th and 17th centuries, is the sweetener that transforms pumpkin into a delicacy. The combination of unrefined sugar with pumpkin's natural fibre, plus cinnamon and cloves, creates a dark aromatic syrup impossible to replicate with white sugar. In Oaxaca, Puebla and the Valley of Mexico, dulce de calabaza has a sacred place in Day of the Dead offerings. It is placed on the altar alongside pan de muerto, marigolds and other offerings to welcome the departed with their favourite foods. It also appears at Christmas posadas as part of the seasonal spread.
Estimated cost
£3.80
Total cost
£0.48
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
220
Calories
2g
Protein
55g
Carbohydrates
1g
Fat
3g
Fibre
20mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Wash and cut 1.5kg pumpkin into large 8-10cm pieces, keeping the skin on. Remove only the seeds and internal fibres.
💡 The skin helps the pieces hold their shape during cooking.
- 2
In a large heavy-bottomed pot, place 300g piloncillo broken into pieces, 3 cinnamon sticks, 5 cloves, 2 cups water and 1 tablespoon bicarbonate of soda.
💡 Bicarbonate of soda helps to soften the skin.
- 3
Arrange the pumpkin pieces on top of the syrup. Cover the pot and cook over medium heat until boiling.
- 4
Reduce heat and cook covered for 60-70 minutes, occasionally basting the pieces with the syrup. The pumpkin is ready when a skewer enters without resistance.
💡 Do not stir too much to prevent the pieces from breaking up.
- 5
Uncover for the last 20 minutes to allow the syrup to reduce and the pumpkin to take on a deep amber colour. Serve warm or at room temperature.
💡 Serve with soured cream or fresh cheese for a more elaborate presentation.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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