1 kg of pumpkin
3 cups (heaping) of sugar
Cinnamon to taste
Nutmeg to taste
1 kg of pumpkin
3 cups (heaping) of sugar
Cinnamon to taste
Nutmeg to taste
Peel and cube the pumpkin into large pieces
In a pressure cooker, layer pumpkin and sugar
Add cinnamon and nutmeg
Mix everything, cover, and refrigerate for 24 hours
Remove from refrigerator, heat over low flame for four minutes after initial pressure release
Turn off heat and let pressure release completely
Open the cooker, remove the pumpkin, and if necessary, let the sauce simmer on the stovetop until thickened
In a serving dish, place the pumpkin and top with the sauce
Let it cool and serve.
