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A quick, sweet pre-Hispanic recipe served in the fall. Customarily served during holiday celebrations or placed on the altars during Dia de Los Muertos as a sweet offering. Serve with milk, cream or vanilla ice cream.
6 Servings
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1 2-pound sugar pie pumpkin
2 cups water
1 8-ounce piloncillo cone
2 tablespoons orange zest
4 cinnamon sticks
4 star anise
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