Doce de gila is a Portuguese fruit preserve made from the pulp of the Cucurbita ficifolia.

The Cucurbita ficifolia is native to the Americas and was brought to Portugal a result of the Columbian Exchange.

[1] The name "gila" is derived from the Nahuatl name "chilacayohtli" (English: chilacayote), a plant belonging to the Cucurbitaceae family which includes cucumbers, melons, squashes, and pumpkins.

A stick of cinnamon, and sometimes lemon or orange peel, is often added to the syrup to scent the preserve.

[6] In Alentejo, it became a common staple ingredient in many traditional conventual sweets such as pão de rala, porquinho doce, bolo folhado, tiborna, and azevia.