Candied Pumpkin

A quick, sweet pre-Hispanic recipe served in the fall. Customarily served during holiday celebrations or placed on the altars during Dia de Los Muertos as a sweet offering. Serve with milk, cream or vanilla ice cream.

Servings: 6


  • 1 2-pound sugar pie pumpkin
  • 2 cups water
  • 1 8-ounce piloncillo cone
  • 2 tablespoons orange zest
  • 4 cinnamon sticks
  • 4 star anise


  1. Slice pumpkin in half; remove seeds and stringy flesh. Slice into 1 1/2-inch slices.
  2. Heat water, piloncillo, zest, cinnamon and star anise in Farberware Buena Cocina 6.6-Qt Caldero over low-medium heat. Stir until piloncillo dissolves and turns into a thin syrup.
  3. Add pumpkin slices to syrup and cook for 10 minutes or until pumpkin is tender and darkens in color.
  4. Transfer to serving plates. Drizzle with syrup and serve.

This recipe was created exclusively for Farberware® Cookware by Ericka Sanchez, recipe developer and food blogger at Nibbles & Feasts.

Receta en Español aquí.