prep time 
Ingredients
3-1/2 cups calabaza (pumpkin), cubed to make 2 cups of cooked and mashed calabaza (or substitute canned pumpkin, see below)
4 tablespoons butter
2 cups La Fe Brown Sugar
2 eggs
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
La Fe Vegetable Oil for frying
powdered sugar for dusting
Directions
-
STEP ONE
Start by taking a ripe pumpkin and removing all the seeds and fibers from the inside. Following this, cut the meat away from the peel and chop it into 2-inch chunk. -
STEP TWO
After this cover the pieces with water and a dash of salt in a saucepan. -
STEP THREE
Now bring the saucepan to a boil and then reduce the heat to low. Let the mixture simmer, uncovered until the pumpkin is tender. This process should take roughly 20-30 minutes. -
STEP FOUR
After you have completed this, drain all of the water from the saucepan. Now use the potato masher to mash the pumpkin. -
STEP FIVE
Following this, use a mixer to cream the butter with the La Fe Brown Sugar, eggs, cinnamon, ginger, nutmeg and allspice. -
STEP SIX
Following this, pour in the 2 cups of mashed pumpkin into the creamed mixture by hand. -
STEP SEVEN
Now, begin to sift the flour with the baking powder and salt. Following this beat the flour mixture into the pumpkin-egg mixture by hand. -
STEP EIGHT
After you have completed the beating process, in a large pan or deep fryer, heat the oil to cover the frituras. The heat should be approximately 325 to 350˚F. -
STEP NINE
Finally, drop in the fritura mixture tablespoon by tablespoon into the hot oil. Fry each tablespoon for roughly 2- 3 minutes, making sure to flip them regularly until they have become golden brown on both sides and are cooked all the way through.Serve immediately.