Many traditional favorites are served for Dias de los Muertos, both for the living and the dead. Ancestral meals in cemeteries and on altars are commonplace. Unrefined pure cane sugar, molded in the form of cones, is known as Piloncillo — and features prominently. Seek it out, don’t substitute!
Calabaza en tacha, a popular and traditional dish for Día de los Muertos, is made using pumpkin in the U.S. 

• In a large heavy pot, bring 2 small piloncillo cones (hard brown sugar, about 16 ounces), 1 sliced orange, 4 cinnamon sticks, two star anise, and 4 cups water to a boil. 
• Add the flesh of one 4-5 pound pumpkin cut in 3″ sections. Cover and simmer 20-30 minutes until tender.
• Remove pumpkin to a tray and continue to reduce the syrup. When thickened, strain out oranges and spices, then return pumpkin pieces to the pot. 
• Serve in a bowl of warm milk or with a drizzle of syrup.

Atole, a breakast porridge of masa harina (corn flour), dates back to the Aztecs. 

• In a large heavy pot, bring 3 cups water, 1 small piloncillo cone (hard brown sugar, 8 ounces), beans from 1 vanilla pod, and 4 cinnamon sticks to a boil.
• In a medium bowl, whisk together 3/4 cup masa harina (not cornmeal), several pinches of salt, and 3 cups milk until completely smooth. 
• Pour into pot with sugar mixture and bring to a boil; reduce heat and stir occasionally until mixture is smooth and thick. 
• Remove spices to serve. Add extra milk for a thinner, more drinkable treat.

Calaveras, Mexican sugar skulls, are more fun to make than to eat. 

• Mix 4 cups sugar and 6 teaspoons meringue powder. Add water by the teaspoon and mix until it feels like wet beach sand. 
• Tightly pack the mixture into front and back skull molds, flip out onto a flat surface, and let dry overnight.
• Cement the fronts and backs together with royal icing. Decorate!