Pumpkin Dumplingstortitas De Calabaza Recipes

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PUMPKIN DUMPLINGS(TORTITAS DE CALABAZA)



Pumpkin Dumplings(Tortitas de Calabaza) image

This recipe was given to me from a beautiful lady I met when I was a teenager, she did this delicious treat for her family very often, and from the very first day I tasted them I fell in love with its delicious sweetness and when I got married I contacted her and she shared the recipe with me. Since then I make them for my husband and my kids, I have also made them for my friends and they enjoy it very much, hope you do also. Please let me know when you try the recipe.

Provided by Madelyn Vazquez @Maddy45

Categories     Other Breakfast

Number Of Ingredients 6

3 cup(s) cooked and drained pumpkin
1 cup(s) flour
1 cup(s) sugar
2 teaspoon(s) vainilla
1 - egg
2 teaspoon(s) cinnamon

Steps:

  • Drain the Pumpkin after cooked and mash.
  • Add flour while pumpkin is still hot, this helps flour to cook.
  • Pour in sugar, vanilla, cinnamon, and egg. Mix well all ingredients, let it set for 30 minutes.
  • Heat pan with Canola oil, on medium, then spoon drop pumpkin mixture into hot oil, fry until golden brown. They will be crispy in the outside and soft in the inside. Drain in paper towel, set aside and cover with powder sugar if desire.

AUTHENTIC DULCE DE CALABAZA (MEXICAN PUMPKIN CANDY)



Authentic Dulce De Calabaza (Mexican Pumpkin Candy) image

This is the real candy you can find at the flea market or your grandma's house! Hard on the outside, sweet and juicy on the inside. I used about half of the sugar the recipe calls for and it was sweet enough--you can taste the freshness of the fruit in every bite! You may find the hydrated lime (or calcium hydroxide, or slaked lime) in specialty grocery stores (Mexican product is called Cal) or garden center.

Provided by Rubi5236

Categories     Candy

Time P1DT4h

Yield 60 wedges

Number Of Ingredients 4

1 large ripe pumpkin
hydrated lime (cal)
water
sugar

Steps:

  • Cut pumpkin into uniform wedges or slices. Peel and cut pieces of desired size.
  • Soak overnight in lime water to cover. (Use 1 tablespoon lime to each quart of water. Stir lime water well before pouring over pumpkin.).
  • Remove pumpkin from lime water and wash thoroughly 3 or more times in clear water.
  • Cover pumpkin with warm water and bring slowly to boiling point. Boil for 5 minutes.
  • Drain and wash twice in clear cold water. Drain for an hour.
  • Pierce each piece in several places with a fork so that sugar syrup can be absorbed.
  • Weigh pumpkin and use equal amount of sugar. Cover pumpkin with sugar, moisten with water and bake at 300 degrees until pumpkin is crystalized, about 3 hours.
  • Drain and place pumpkin on wax paper to dry.
  • Will keep refrigerated about a week but you should double bag leftovers and freeze for later.

Nutrition Facts :

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