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Candied Pumpkin
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Candied Pumpkin
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Candied Pumpkin is a traditional Mexican dish also known as Calabaza En Tacha and served on Dia de los Muertos. Great use for leftover pumpkins.

Prep time
0:30
Bake/Cook time
0:30 to 0:35
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Candied Pumpkin
Light Brown Sugar
Prep time :
0:30
Bake/Cook time :
0:30 to 0:35

INGREDIENTS

DIRECTIONS

  1. Cut pumpkin in half; remove stringy flesh and seeds. Cut pumpkin into 1-inch cubes (may remove skin or leave on). Place in a large saucepan and cover with water.  Bring to a boil over medium-high heat. Reduce heat and simmer 15 uncovered minutes or until tender.
  2. Remove pumpkin with a slotted spoon reserving water.
  3. Measure 1-1/2 cups pumpkin water into saucepan. Add brown sugar, butter and cinnamon.  Bring to a boil and reduce heat, stirring occasionally.
  4. Add back pumpkin; simmer for 15-20 minutes or until syrup thickens.
  5. Serve pumpkin with milk or cream, if desired.
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