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Clean & cut your pumpkin into large wedges. Use a spoon to scoop out the insides.
Once they're nice and clean, chop of the edges that have stems. Cut into smaller pieces that will fit in your pot.
Carefully, poke the skin with a fork or knife.
Add your salt, piloncillo, the peel from your orange, cloves, cinnamon, all spice, vanilla, and water to a large dutch oven.
Cover and cook on medium heat until the piloncillo has melted. Stirring every few minutes.
Once it's fully dissolved, layer in your pumpkin. The top layer should be skin side up.
Cover and cook on medium low heat for 1:30 - 2 hrs. An hour in give it a good stir to ensure the syrup evenly absorbs into your pieces.
20 mins before it's done, uncover to let the syrup reduce.
Serve hot w some cold milk, or my fav way with vanilla ice cream, and some cinnamon sugar on top. Enjoy babe!