Calabaza en Tacha

Instructions

1. Rinse the pumpkin pieces thoroughly, leaving the skin on, and remove any seeds.
2. In a large pot, combine the piloncillo, water, cinnamon sticks, and cloves over medium heat. Stir until the piloncillo is dissolved.
3. Add the orange slices and a pinch of salt to the pot, and bring the mixture to a gentle boil.
4. Carefully add the pumpkin pieces to the pot, ensuring they are mostly submerged in the syrup.
5. Reduce the heat to low, cover the pot, and simmer for about 1.5 to 2 hours, or until the pumpkin is tender and the syrup is thickened, stirring occasionally.
6. Once the pumpkin is cooked through, remove the pot from heat. Stir in the vanilla extract, raisins, and pecans if using.
7. Allow the pumpkin to cool slightly in the syrup. The flavors will continue to meld as it cools.
8. Serve the pumpkin pieces warm or at room temperature, drizzled with the syrup.
9. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
10. Reheat gently before serving leftovers, if desired.