Recipe: Calabaza Dulce (Sweet Pumpkin) and Dulce de Calabaza (Candied Pumpkin) Gwendolyn: Here you have two versions!

Calabaza Dulce (Sweet Pumpkin)
Yield: 6-8 servings

2 1/2 cups water, approximately
1/2 cup sugar
3-4 pounds pumpkin
1/2 teaspoon cinnamon
1/4 cup of margarine

Pour water into a large container with a rack. Bring water to a boil using high heat. Remove seeds and membrane center from pumpkin and discard. Cut pumpkin into wedges (do not peel). Place pumpkin on rack over boiling water. Cover container and steam pumpkin at medium heat for 30 minutes, or until pulp is tender. Dot pumpkin with margarine and sprinkle with sugar and cinnamon. Serve pumpkin wedges.

DULCE DE CALABAZA (Candied Pumpkin)

1 pumpkin, cut into uniform pieces
(peeled with center removed)
1 T. quick lime
1 qt. cold water

Soak pumpkin overnight in lime water, (water should cover pumpkin). To make lime water dissolve quick lime in cold water. The next day, remove pumpkin from lime water and wash 3 times in clear water. Cover pumpkin with warm water and bring to boiling point, boiling for 5 minutes. Drain pumpkin and wash twice in clear cold water. Allow pumpkin to drain 1 hour. Pierce each piece in several places with a fork. This allows the sugar syrup to penetrate when cooking. Weigh pumpkin and use equal amount of sugar when cooking. Place pumpkin in a pot and cover pumpkin with sugar. Moisten sugar with water and cook over very low heat until pumpkin becomes crystallized - approximately 3 hours at 300 degrees F.