Integrating her family's tradition of carving Pumpkins with her Mexican husband's family tradition of Calabaza con Dulce, Kayla Alonso from @babydevotions shares her recipe for this all-time favorite Mexican dessert.
Dulce de Calabaza Sweet Pumpkin Recipe
-6 cups water
-1 cone piloncillo, panela (or 1 cup dark brown sugar)
-2 cinnamon sticks
-1 whole pumpkin, cut into wedges, seeds and pulp removed (you can also use clean pumpkin scraps from pumpkin carving.
1. Bring the water to boil in a large stock pot. Add piloncillo and cinnamon sticks. Cook on medium heat until piloncillo is dissolved, stirring occasionally.
2. Add pumpkin. Cook on medium high heat until pumpkin is tender and the sugar-water has turned to syrup.
3. Remove cinnamon sticks and serve warm as-is or topped with sweetened condensed milk.