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And, those exotic cinnamon sticks are added to the boil. Just three ingredients are needed here to satisfy my big sweet tooth! The cones measure about 5 inches and can be found in Latin American supermarkets or grocery stores.
Prep time: 40 to 50 minutes Serves: 6 to 8 Ingredients: 3 cups cold water 2 piloncillo cones* (Mexican natural brown cane sugar) 2 cinnamon sticks, cut in half Dash ground cinnamon One 2-pound fresh pumpkin Make the sugar syrup: 1.
Put a piece of parchment paper in a rimmed baking dish or cookie sheet and oil the parchment with olive or vegetable oil.
Place the pumpkin halves, cut side down, on the parchment. A fork will go right through the skin and pulp when they’re ready.