It’s October, my favorite month…also my birthday month! In front of every grocery store are a stack of pumpkins. Rather than carve a jack-o-lantern, how about actually creating a delicious and healthy dessert? Other than cutting into the pumpkin, this Mexican-inspired treat is the perfect way to celebrate this month and season. My Mexican friend served this to us for dessert and it inspired me to recreate it myself! If you are as knife challenged as I am, pierce holes all over the pumpkin and microwave it for about 3-5 minutes, to soften it. I do the same with spaghetti squash. If you are handy with a knife, cut it right down the middle and continue with the directions below. The resulting dish is well worth the effort. Esta Calabaza En Miel es muy deliciosa!click to print
- 2 medium-sized (2 lbs) pumpkins, cored and sliced
- ¾ cup of water
- 4 sticks of cinnamon
- 2 Piloncillo (cones of Mexican brown sugar) OR 1 1/2 cup brown sugar
- ¼ teaspoon of vanilla
- Cut the pumpkin in half and core it. Cut into slices and put all ingredients in a large pot. Set on medium heat for about 1 hour. Let cool and enjoy.
What could be easier or more delicious? Not much else!