How to make Mamasita’s Candied Pumpkin

Mexican restaurant Mamasita’s popularity shows no signs of slowing down and the queues for a table still snake down the stairs every night.  Melbourne’s love affair with Mexican food clearly continues and ensured a big turn out for Mamasita chef Scott Edington’s recent cooking class at the Queen Victoria Market Cooking School.  Scott demonstrated a host of different recipes from Mamasita, some more complex than others.  My favourite was Mamasita’s take on a Mexican dessert – Calabaza En Tacha – or candied pumpkin.  


In Australia, pumpkin is usually a vegetable rather than a dessert but the sweetness of pumpkin works really well at the tail end of a meal.  Mamasita puts this candied pumpkin dessert on as a special in winter but I think it’s so good they should offer it all year.  

Scott Eddington in action

Slow cooking the pumpkin makes it really sweet and soft.  Then the addition of toasted pumpkin seeds adds crunch and lime cream offers a tangy contrast.  

Slow cooking the pumpkin

It’s the perfect post taco dessert.  

Mamasita's Candied Pumpkin
A delicious pumpkin dessert
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2944 calories
664 g
8 g
32 g
35 g
7 g
2094 g
315 g
557 g
0 g
23 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 2944
Calories from Fat 267
% Daily Value *
Total Fat 32g
Saturated Fat 7g
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 10g
Cholesterol 8mg
Sodium 315mg
Total Carbohydrates 664g
Dietary Fiber 37g
Sugars 557g
Protein 35g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 Japanese pumpkin
  2. 3 cinnamon sticks
  3. 1 orange
  4. 500g piloncillo or brown sugar
  5. 4 cups water
  6. 150g pumpkin seeds
  7. 50g sugar
  8. Pinch smoked jalapeno powder or cayenne powder
  9. Pinch toasted ground cumin
  10. 100g créme fraiche
  11. 3 limes
  1. Cut the pumpkin into eight to ten long pieces of pumpkin. Leave the skin on but get rid of the seeds and stringy parts.
  2. Juice and zest the orange and add both to a saucepan along with the piloncillo, cinammon sticks and water. Bring to the boil.
  3. Add the pumpkin pieces and reduce to a simmer. Simmer for approximately two hours or until you can easily put a fork through the pumpkin and the sauce has reduced to a thick glaze. Remove from heat and let it cool to room temperature.
  4. Meanwhile toast the pumpkin seeds in a dry pan. Add the sugar and over a high heat fold together until it caramelises.
  5. Spread out on a flat tray lined with baking paper and season with spices and a little salt.
  6. Now make some lime crema by mixing the créme fraiche and zest of the limes together. Adjust consistency with a little lime juice.
  7. Serve the pumpkin in individual wedges topped with the candied seeds and a drizzle of the lime crema.
Gourmet Chick
The toasted pumpkin seeds
The toasted pumpkin seeds


  1. I haven’t had many pumpkin desserts (on account of the Australian thing 😉 ) but when I do bake with it I always enjoy it. I know I’d enjoy this!

  2. I didn’t even know candied pumpkin was on the menu! Good to know I can make it at home though!

  3. Yummo! I scrolled over and saw the title of this post and said out loud, “tell me tell me!” ahahh love it!

  4. WOW! What a great dish, I have never had pumpkin as a dessert before but I would be willing to give it a go 🙂

  5. Gourmet Getaways – It does actually work because of the sweetness. This is an easy way to try it anyway.
    MsIHua – good to hear – fun having a Mexican style dessert.
    Iron Chef Shellie – It’s not regularly on the menu – they put it on in Winter.
    Kari – Yes we are pretty anti pumpkin dessert in Oz aren’t we? It’s a shame.

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