Called Kabak Tatlısı, this traditional Turkish pumpkin dessert is made by poaching pumpkin in a spiced syrup, then topping it with walnuts and tahini. Naturally vegan, gluten-free, and made with just 5 ingredients, it’s an easy holiday favorite!
At home in Istanbul, we enjoy pumpkin as much in desserts as in savory dishes. Kabak tatlısı, one of our nation’s favorite pumpkin desserts, is the most delicious and easy candied pumpkin treat!
It’s a fabulous alternative to pumpkin pie, with no baking or crust required. We serve it chilled or at room temperature, for an easy make-ahead dessert for your holiday table. I also love the versatility of this dessert, with so many ways to enjoy it:
- Top the candied pumpkin with crushed walnuts, a drizzle of the syrup, and tahini (vegan).
- With kaymak, a traditional Turkish clotted cream made from water buffalo milk.
- For an easier-to-find alternative to kaymak, you can use mascarpone or vanilla ice cream.
This simple pumpkin recipe is easy to make, but it does require planning ahead. You need to sprinkle the pumpkin slices with sugar the night before, or at least 8 hours before serving. The pumpkin releases its juice, making a poaching liquid with the most wonderful flavor!
Table of Contents
Candied Pumpkin Ingredients
You only need 5 ingredients to make traditional kabak tatlısı, but you have some options for garnishes as well:
- Pumpkin: Sugar pumpkins (also called pie pumpkins) and Cinderella pumpkins are both good choices. You can also use Butternut squash. However, I would avoid Jack-o-lantern pumpkins as they are bland, stringy, and because they are not as dense as the other varieties tend to lose their shape.
- Sugar: Helps draw out the moisture from the pumpkin. Granulated sugar is traditional, but you may experiment with brown sugar, if you wish.
- Lemon juice: Adds a refreshing, citrusy flavor to balance the sweetness. Substitute with lime.
- Cloves: Provide warmth and an extra layer of flavor. Substitute with star anise.
- Walnuts: Provide a delicious crunch, texture, and earthiness to complement the sweet and luscious pumpkin. Feel free to swap in hazelnuts, almonds, or pistachios.
To Serve (Optional)
- Cream: Kaymak, is a rich, creamy dairy product made from water buffalo milk. It’s very popular in my homeland, Turkey, both for dessert and for breakfast with honeycomb. It can be difficult to find in other places, so Cornish clotted cream, mascarpone, or vanilla ice cream can all work as alternatives in this recipe.
- Tahini: Tahini is one of my favorite ingredients, a smooth, thick paste made from ground sesame seeds. Its earthy, nutty flavor is a perfect match to sweet, candied pumpkin.
How to Make this Pumpkin Dessert Recipe
The pumpkin needs to sit for at least 8 hours in the sugar to release its juices, so it’s best to start this dessert the night before. Here are the steps:
The Night Before: Macerate the Pumpkin
- Cut the pumpkin or butternut squash. Use a sharp chef’s knife and carefully halve the pumpkin or squash lengthwise. Use a spoon to scoop out the stringy flesh and seeds, then place cut-side down and slice into wedges. Peel the skin with a sturdy vegetable peeler or knife, carefully, then cut into 3-inch long chunks. You need just under 2 pounds of pumpkin pieces, so start with a 2 to 2 1/2 pound pumpkin.
- TIP: Save the seeds to make roasted pumpkin seeds!
- Macerate the pumpkin. Spread the pumpkin on a ridged sheet pan in a single layer. Sprinkle with 1 1/2 cups (300 g) sugar, cover with foil, and leave at room temperature for at least 8 hours (ideally overnight). During this time, the pumpkin will release a lot of juice, which is all you need to cook it.
Poach the Pumpkin
- Poach the pumpkin. When the pumpkin has released its juices, carefully transfer it to a large pan, scraping in all the juices. Add 5 whole cloves and set over high heat. Bring to a boil, gently stirring to dissolve the sugar. Reduce the heat to medium-low and gently simmer for 20 minutes, occasionally gently stirring to coat the pumpkin in the syrup.
- Season and simmer. Reduce the heat to low and add 2 teaspoons lemon juice. Add the lemon juice and toss to mix. Cover and simmer over low heat for a further 25 minutes. Test with a fork to see if the pumpkin is cooked; it should be soft but not mushy and still be holding its shape. If needed, turn it again and cook for another 5-10 minutes or so, depending on the type of the pumpkin. The syrup will have thickened, and the pumpkin will be a rich, glossy, dark orange color. Turn the heat off and leave it to cool in the pan.
- Finish and serve: Top with crushed walnuts and a drizzle of tahini, or a spoonful of kaymak, clotted cream, or mascarpone on the side. Serve at room temperature or chilled.
Turkish Desserts You’ll Love
If you love Turkish desserts, try these next!
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Kabak Tatlısı (Turkish Pumpkin Dessert)
This versatile pumpkin dessert recipe is perfect served cold or at room temperature, making it an easy make-ahead treat for your holiday table. Top it with crushed walnuts and tahini for a vegan option, or add clotted cream or mascarpone for a richer twist. Simple to make, it just requires a little planning ahead. Sprinkle the pumpkin with sugar at least 8 hours prior to serving so it releases its flavorful juices.
Ingredients
- 2-2 1/2 pounds pumpkin, sugar (pie) pumpkin, Cinderella pumpkin, or butternut squash
- 1 1/2 cups (300 g) sugar
- 5 whole cloves
- 2 teaspoons lemon juice
- 1/2 cup crushed walnuts, for garnish
- Tahini,
- kaymak, clotted cream, or mascarpone, for garnish, optional
Instructions
- Peel and cut the pumpkin or squash: Use a sharp chef’s knife to carefully halve the pumpkin or squash lengthwise, and use a spoon to scoop out the stringy flesh and seeds. Place cut-side down and slice the pumpkin into wedges. Peel the skin with a sturdy vegetable peeler or knife, then cut into 3-inch-long chunks.
- Macerate the pumpkin. Spread the pumpkin on a rimmed sheet pan in a single layer. Sprinkle with the sugar, cover with foil, and leave at room temperature for at least for 8 hours (ideally overnight). During this time, the pumpkin will release a lot of juice, which is all you need to cook it.
- Poach the pumpkin. When the pumpkin has released its juices, transfer to a large saucepan, scraping in all the juices. Add 5 whole cloves and set over high heat. Bring to a boil, gently stirring to dissolve the sugar. Once the sugar has dissolved, reduce the heat to medium-low. Gently simmer for 20 minutes, while occasionally stirring gently to coat the pumpkin in the syrup.
- Season and simmer. Reduce the heat to low and add 2 teaspoons lemon juice. Add the lemon juice and toss to mix. Cover and simmer over low heat for a further 25 minutes. Test with a fork to see if the pumpkin is cooked; it should be soft but not mushy and still hold its shape. If needed, stir again and cook for another 5-10 minutes, depending on the type of pumpkin. The syrup will have thickened, and the pumpkin will be a rich, glossy, dark orange color. Turn the heat off and leave it to cool in the pan.
- Finish and serve: Top with crushed walnuts and a drizzle of tahini, or a spoonful of kaymak, clotted cream, or mascarpone on the side. Serve at room temperature or chilled.
Notes
- Visit our shop to browse quality Mediterranean ingredients, including olive oils, honey, jams, and spices.
- Avoid Jack-o-lantern pumpkins as it will be bland, stringy and not as dense to hold shape.
- Get ahead: Poach the pumpkin up to 2 days before serving and keep covered in the fridge. Add the walnuts and other toppings just before serving.
- Save the seeds for roasted pumpkin seeds!
- The nutritional information does not include the optional tahini, kaymak, or marscarpone serving suggestions.
Nutrition
Calories: 367.5kcalCarbohydrates: 76.4gProtein: 4.1gFat: 8.1gSaturated Fat: 0.8gPolyunsaturated Fat: 5.5gMonounsaturated Fat: 1.1gSodium: 3.7mgPotassium: 828mgFiber: 2gSugar: 66.5gVitamin A: 19309.9IUVitamin C: 21.3mgCalcium: 61.1mgIron: 2.2mg
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