Pumpkin in Syrup

adapted from a vintage cookbook, Historic New Mexican Cookery

1 4-5 lb pie pumpkin
2 lbs. piloncillo (or dark brown sugar)
6 cinnamon sticks
4 cloves
juice from 1 orange
3 1/2 c water

Cut the top off the pumpkin and scoop out the seeds and stringy flesh. Cut into cubes and remove the outer skin.
Combine the remaining ingredients in a large stock pot. Bring to a boil, making sure the sugar is dissolved completely. Reduce heat and carefully place the pumpkin in the syrup. Cover the pot with a lid and simmer for 20-30 minutes. The pumpkin is ready when it appears glazed and golden brown. Turn off the heat and allow to cool before removing. Serve with cold milk and additional syrup if desired.
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