1 large pumpkin
2 tbsp. mason lime (cal) per quart of water
sugar
Note: weigh pumpkin after seeds are removed, and use equal amounts of sugar (4 lbs of sugar to 4 lbs of pumpkin.)
Cut pumpkin (do not peel) just clean inside and save the seeds if you wish to make pepitas. Cut the pumpkin into 3 x 1/2 inch pieces. Use a large glass container for the lime water.

Cut the pumpkin into 3X1/2 inch pieces. Do not remove the outer skin just clean the inside. Save the seeds if you want make pepitas.

Use a large glass container. Measure a quart of water and stir well the lime. Pour and it should cover the pumpkin slices. Make another quart of lime water and pour over the pumpkin slices until all the pieces are under water.

You may have to place a big plate to weigh the pumpkin down. Leave the bowl overnight and stir if the lime goes to the bottom of bowl.

Weigh the pumpkin after removing from lime water or you may weigh before the lime bath. Rinse the pumpkin pieces at least three times to remove lime. Place pumpkin pieces into a large pot and add warm plain water to cover pumpkin pieces. Cover pot. Boil for 5 minutes.

Drain and wash twice in clear cold water. Drain for 1 hour (use a colander).

Peel the skin, pierce each piece with fork or toothpick in several places, dip the pieces into sugar syrup (in a separate bowl put equal parts sugar and water to make syrup).

Place pieces into a glass pan and sprinkle some more sugar on top of each piece.

Bake at 300°F degrees until pumpkin is crystalized (about 3 hours). Place pumpkin candy on wax paper to dry.

Enjoy.

Submitted by: Norma C. Saenz