Tender orange pumpkin slices in syrup with chopped walnuts and a drizzle of tahini

Last updated: 22 October 2026

Pumpkin Dessert

Name: Pumpkin Dessert
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 14 h 30 min
Yield: 6
Cuisine: Turkish
Ingredients: 3 lb Pumpkin, in broad slices, weighed before peeling; 600 g Granulated sugar; 3 ½ oz Double-roasted tahini, stirred smooth; 3 ½ oz Walnut kernels, crushed; ½ Lemon, juiced

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Kabak Tatlısı

Pumpkin slowly cooked in its own syrup, lightly browned in the oven and finished with double-roasted tahini and walnuts.

Prep: 15 min
Cook: 2 hr 15 min
Rest: 12 hr
Total: 14 hr 30 min
Servings: 6

Ingredients

3 lb Pumpkin, in broad slices, weighed before peeling
600 g Granulated sugar
3 ½ oz Double-roasted tahini, stirred smooth
3 ½ oz Walnut kernels, crushed
½ Lemon, juiced

Equipment

Use a wide heavy pan for gentle stovetop cooking and a baking tray for browning the pumpkin in the oven.

Method

Peel the pumpkin and remove the seeds and stringy center. Cut it into broad, even slices, then divide each slice into 3 equal pieces. Arrange the pieces in a wide heavy pan.
Scatter the sugar over the pumpkin and squeeze over the lemon juice. Cover and refrigerate for 12–24 hours, until the pumpkin releases its juice.
Put the pan over low heat and simmer gently in the released juices for 2–3 hours. Turn the pieces carefully as needed and skim off the foam. Continue until the pumpkin is tender, the pieces still hold their shape and the syrup has thickened.
Heat the oven to 350°F. Transfer the cooked pumpkin carefully to a baking tray. Bake for 15–20 minutes, until the tops are lightly browned.
Let the pumpkin cool to room temperature for serving. Stir the double-roasted tahini until smooth, drizzle it over the pumpkin and scatter with the crushed walnuts.

Cooking guidance

Choose firm cooking pumpkin with dense flesh. Use plain double-roasted tahini for its deep sesame flavor. The tahini and walnuts are part of this preparation.