First, cut the pumpkin into small cubes and place them in a pressure cooker. Add cinnamon sticks and cloves to taste, then pour in enough water to cover the cubes. Bring to medium heat, and once the pressure builds, let it cook for another 6 to 8 minutes.
Then, remove from the heat and wait for the pressure to fully release. After that, remove the cinnamon sticks and cloves. Next, transfer the cooked pumpkin to a glass dish and mash it well with a fork until it becomes a smooth purée.
Afterward, transfer the purée to a large pot or a pan suitable for homemade sweets. Add sugar and lemon juice, mixing well to help dissolve the sugar before heating.
Next, cook over low heat, stirring occasionally to prevent sticking. Let it boil and reduce, cooking until it thickens and starts to pull away from the bottom of the pan.
The right consistency is achieved when the mixture is well reduced. To test, take a small portion with a spoon, place it over the rest of the sweet in the pan, and check if it does not blend back in easily.
Lastly, remove from the heat and let it cool slightly. At this point, the traditional sweet is ready to be served. However, if you prefer a pumpkin sweet with a sugary crust, follow the next steps.
To finish, use two tablespoons to shape small portions of the sweet and place them on a glass dish. Cover with a kitchen towel and leave to dry in the sun. If sun drying is not possible, the estimated time for the sweet to dry and form a crust is about 4 to 5 days.
Now, your delicious pumpkin sweet is ready! Enjoy.
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