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Cajeta de Calabaza ~ Mom’s Childhood Pumpkin Sweets

May 7, 2010

Pumpkin, 25 Cents
Dixon, New Mexico
Karen Rivera

We only had store-bought candy once a week. It was usually a foil-wrapped Hersey bar doled out grudgingly on Sundays after Mass. That didn’t mean we didn’t have sweets around, they just weren’t labeled and wrapped. I didn’t know how odd this cajeta made from pumpkin was until high school.

Later, I featured this recipe on desert trays from Santa Fe to Aspen, served with pinon creme anglais and crispy cinnamon wafers.

1 medium pumpkin, cut small
1 pint water
2 TBL powdered lime
1 cup water
2 c. sugar
1 tsp cinnamon or crushed peppermint stick

Soak pumpkin overnight in water with powdered lime.

In the morning, make syrup of 2 c. of sugar and 1 c. of water. Add flavorings and stir thoroughly until sugar is dissolved.

Remove pumpkin from lime water. Place in shallow pan. Pour syrup over pumpkin and cook in oven at 250 degrees until pumpkin is glazed. Baste with syrup until all syrup is used. Use as marmalade or candy.

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