Calabaza en Tacha (candied pumpkin)

Wash and rinse the outside of the pumpkin. Slice, scoop out seeds and cut into 3-inch pieces. Transfer pumpkin pieces to a large saucepan. Place the pieces skin side down on the bottom of the saucepan and when placing a top layer, place pieces skin side up. Add both piloncillo halves, cinnamon, star anise, cloves, and enough water to cover (I used 6 cups). Heat over medium high heat for 40 minutes. Pierce pumpkin pieces with fork. If fork easily pierces through, turn heat off and let cool for 20 minutes. Serve, add milk if desired.