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+ servings
wedge of pumpkin in syrup

Calabaza en Miel. Pumpkin in Piloncillo Syrup

I look forward to this easy and delicious Mexican antojito every season! Fresh pumpkin cooked low and slow in a spiced piloncillo syrup! YummY!
Course Antojitos, Dessert
Cuisine Mexican
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 Servings


  • 2 1/2-3 pounds pumpkin
  • 1 1/2 pounds piloncillo
  • 2 large cinnamon sticks
  • 4-6 whole cloves
  • 1-2 star anise
  • 1 1/2 cups water


  • Thoroughly wash the pumpkin and remove all the seeds. Slice pumpkin into 2 inch pieces, leaving the rind on.
  • In a large pot, add the piloncillo, cinnamon, cloves, star anise and water. Heat to below medium.
  • Stir as needed. When the piloncillo melts completely, add the pumpkin. Mix in so the pumpkin is covered mostly.
  • Cover the pot, reduce heat slightly and let it cook for 30-40 minutes. Stir occasionally.When the syrup becomes thick and the pumpkin is tender, it's ready! Serve with a little bit of syrup in a shallow bowl. Some people like to enjoy a glass of cold milk with the calabaza.