Atole will keep well refrigerated for two to three days, though it will thicken. To reheat, combine with a small amount of milk or water and stir over low heat until warmed through.
In a large heavy pot, combine the cubed pumpkin, piloncillo, spices and salt with 1/4 cup of water. Set over medium heat and stir frequently until the the piloncillo melts. Continue to cook, covered, until the pumpkin falls apart, 15 to 20 minutes. Puree in a blender or food processor until smooth.
In a large heavy pot, combine the water, milk and cinnamon stick and bring to a high simmer. Lower heat and whisk in the masa harina in a slow, steady stream, stirring constantly to eliminate any lumps. Add the pureed pumpkin and simmer until slightly thickened but still pourable, 5 to 10 minutes. Serve warm with added sugar to taste, and garnish with candied ginger.
Piloncillo, or whole cane sugar, is also known as panela and sold in Latin American markets.
Recipe courtesy of Ana Sofia Pelaez