We're sharing a beautiful traditional Mexican recipe from Ana of Ana’s Heavenly Tacos. Her Calabaza en Tacha, or candied pumpkin, is a special treat traditionally enjoyed during Día de los Muertos (Day of the Dead). Ana shares the history behind this comforting dessert and how pumpkin is slowly simmered with warm spices until tender and beautifully syrupy.
There is this time of the year when a time bridge opens for all living beings and those who passed away can reunite in a joyful and loving celebration. Every part of the holiday — the altars, the parades, the food set out on altars and gravesides — exists to make that reunion feel real.
That time of the year is the Day of the Dead (Día de los Muertos).
Where the Tradition Comes From
The Day of the Dead is a celebration that has deep roots. Día de los Muertos traces back to a blend of two belief systems: the Catholic observances of All Saints' Day brought by Spanish colonizers and the beliefs of the Indigenous Mexicas. For the Mexicas, death was not an ending but a continuation — the dead simply moved into another stage of existence, one they could still visit.
The two traditions merged over centuries into the holiday celebrated today, observed every November 1st, dedicated to children and infants who have passed, and November 2nd, dedicated to adults.
How It's Observed in Mexico
Festivities of the Day of the Dead span from the end of October to the 1st week of November. The days are marked by both public celebration and private ritual. Cities host parades filled with music, dancers, and catrinas — the elegant skeleton figures that have become the holiday's best known image.
Mexico City hosts a Great Parade drawing crowds from around the world. Families visit cemeteries to clean and decorate the graves of relatives, often staying through the night with food, music, and conversation, treating the visit as a reunion rather than a mourning ritual.
Below is a picture of my sister getting ready to participate in the Great Parade of Mexico City.
At home, families build an ofrenda, or altar, to welcome their loved ones back for the night. Marigolds and their strong scent are believed to guide spirits to the altar; candles light the way; and a photo of the deceased sits at the center.
Alongside these, families set out the food and drink their loved ones enjoyed in life. The belief is that the spirits return hungry, and the altar should welcome them properly. This is where a dish like candied pumpkin earns its place: sweet, fragrant, and traditionally set out as an offering as much as it is eaten by the living.
Below is a picture of the altar set up at the Dolores Olmedo Museum in Mexico City.
Candied Pumpkin (Calabaza en Tacha)
Calabaza en Tacha (Candied Pumpkin) is already a yearly tradition in my family during the Day of the Dead celebration.
I used to prepare it with my mom Mary who already passed away. The delicious smell of the cinnamon, the orange, and piloncillo (brown sugar cane) would cover all the house bringing some of my other family members, especially my sister, to the kitchen wondering if the Calabaza en Tacha was ready.
Now that my mom has passed away, it’s up to me to keep the tradition going. Here I share my recipe with you.
Calabaza en Tacha (Candied Pumpkin) Recipe
Calabaza en tacha dates back to Mexico's colonial sugar mills, where whole pumpkins were simmered in enormous copper cauldrons called tachos — which is where the dish gets its name. The result is a pumpkin that turns deep amber, soft enough to eat with a spoon, and syrupy with warm spice. It's traditionally served with a splash of cold or warm milk.
A Candied Pumpkin
Ingredients
- 1 medium sized pumpkin (about 3.30 lbs or 1.5 kg) cut into wedges- approx. 1 IN/2 1/2 cm on their thickest width. Castilian pumpkin -also known as Fairytale pumpkin-, Cinderella pumpkin, Kabocha Squash, or Sugar Pie Pumpkin are all good options for this recipe. Note: We won’t use the pumpkin seeds for this recipe, but don’t discard them. You can cook them, and they are delicious!
- 14 oz. of piloncillo* (400 grams) or 1 1⁄2 cup dark brown sugar
- 2 pieces of star anise
- 2 cinnamon sticks
- Peel of one medium-sized orange
- 2 cups of water
- milk for serving
Instructions
- In a large sized pot, place the pumpkin wedges. Add in the rest of the ingredients except for the milk. Cover with a lid. Place at medium high heat and bring to a boil.
- Lower to medium heat once it starts to boil and let it cook for 30 mins. Spoon the syrup over the pumpkin every 10 minutes.
- Past 30 minutes, the pumpkin should feel soft when pinching with a knife or fork. If not, cover again with the lid and let it sit for an additional 5 minutes.
- Once the pumpkin feels soft when pinching with a fork or knife, take the lid off. Increase the heat to medium high heat and let it sit for an additional 7 minutes. We want some of the liquid to evaporate and caramelize.
- Turn the heat off and let it cool down until it’s warm. The liquid will become thicker, less runny as the preparation cools down.
- Serve in a bowl warm or at room temperature. Spoon in some syrup. Eat it by itself or with some milk.
Notes
usually comes in a cone shape. If you need to cut it into a smaller piece, place it in the microwave for 15-
20 seconds. It should be easier to cut it into a smaller piece after that. Be careful as it can get very hot! However you celebrate the Day of the Dead, candied pumpkin is a great place to start.
I know I will be cooking some this year to place in my altar for my mom.
The Candied Pumpkin Recipe was shared by Ana from Ana's Heavenly Tacos
Follow Ana here: Instagram - Website
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- A Culinary Guide to Heirloom Pumpkins | Food Bloggers of Canada
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