![Candied Pumpkins with Piloncillo and Cinnamon](https://cdn.statically.io/img/www.foodandwine.com/thmb/wBdjLpVn5MIgWLtrC41Jul_pZUU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Candied-Pumpkins-With-Piloncillo-and-Cinnamon-FT-RECIPE1121-2a02d581dde94d99b9e1308b314f3886.jpg)
Ingredients
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4 cups water
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4 (8-ounce) piloncillo cones
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½ large navel orange (about 13 ounces), sliced
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2 (6-inch) canela (Mexican cinnamon) sticks
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6 whole cloves
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½ teaspoon kosher salt
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3 (2- to 3-pound) sugar pie pumpkins or 1 (5- to 6-pound) Cinderella pumpkin
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Crema or crème fraîche, for serving
Directions
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Combine 4 cups water, piloncillo, orange slices, canela sticks, cloves, and salt in a large Dutch oven. Bring to a simmer over medium, stirring occasionally, until sugar is dissolved, about 15 minutes.
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Meanwhile, cut pumpkins in half lengthwise. Scoop out seeds; discard or reserve for another use (see p. 106). Cut each pumpkin half lengthwise into 1 1/2-inch-wide slices. Using the tip of a sharp knife, poke the skin side of each slice a few times to help syrup soak through.
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Place pumpkin slices, skin sides down, in piloncillo mixture in Dutch oven. (Slices can be layered and do not have to be fully submerged.)
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Cover Dutch oven; cook over low, undisturbed, until pumpkin is tender, about 1 hour. Uncover. Gently rearrange slices to submerge as much as possible. Cook, uncovered and undisturbed, until pumpkin is very tender, about 30 minutes. Remove from heat. Let pumpkin cool in syrup at room temperature 2 hours. Drizzle servings with crema.
Make Ahead
Candied pumpkin can be prepared up to 2 days ahead and refrigerated with syrup in an airtight container.