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5 from 1 vote

Kabak Tatlısı - Easy Turkish Pumpkin Dessert

Turkish Kabak Tatlısı, or candied pumpkin dessert, is a very old Turkish dessert made from pumpkin, sugar, and served with walnuts or tahini on top.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert, Snack
Cuisine: Mediterranean, Turkish
Diet: Gluten Free, Halal, Low Lactose, Low Salt, Vegan, Vegetarian
Servings: 6 people
Calories: 374kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 measuring spoons
  • 1 Sharp knife

Ingredients

  • 1 kg pumpkin (peeled, seeded, cut)
  • 500 g sugar
  • 1 tablespoon pekmez - grape molasses (optional)
  • 3 drops lemon juice
  • walnuts and tahini (to garnish)
US Customary - Metric

Instructions

Preparing the Pumpkin

  • Start by peeling the pumpkin and removing the seeds. Cut it into even pieces, around 2–3 cm thick. The size is important; too small and it can turn soft too fast, too big and it might not cook evenly.
  • Place all the pieces in a large, wide pot or baking dish. Sprinkle the sugar evenly over the top. You don’t need to add water at this point. Cover and leave it at room temperature for at least 6 hours, or overnight if you can.
  • During this resting time, the sugar will slowly melt and draw out the liquid from the pumpkin. By morning, you’ll see that the pumpkin pieces are sitting in their own syrup. This step is what gives Kabak Tatlısı its special texture and taste.

Cooking on Stovetop

  • When cooking on the stove, keep the heat low and slow. Pour all the pumpkin and syrup into a large pot.
  • Cover and let it simmer gently for about 25 to 40 minutes. The pieces should become soft but not fall apart.
  • Turn them carefully once or twice during cooking so they cook evenly in the syrup.
  • If the syrup starts to thicken too quickly, add one or two tablespoons of water. When done, remove from the heat and let the dessert cool in its own syrup. This helps the pumpkin absorb the flavor better.

Notes

  • Choose a pumpkin that feels heavy and firm. It gives a better shape and flavor.
  • Don’t skip the sugar-resting step, as it’s what creates the natural syrup.
  • Cook slowly. Fast heat can make the pumpkin fall apart.
  • Use a wide pan or tray so the pieces sit in one layer and cook evenly.
  • If you want the pumpkin to hold its shape perfectly, avoid stirring too often. Instead, tilt the pan and spoon the syrup over the top from time to time.
  • Let it cool before serving. It tastes much better at room temperature or chilled.
  • For extra flavor, drizzle tahini and sprinkle with a generous amount of chopped nuts just before serving.

Nutrition

Calories: 374kcal | Carbohydrates: 96g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 4mg | Potassium: 618mg | Fiber: 1g | Sugar: 90g | Vitamin A: 14188IU | Vitamin C: 15mg | Calcium: 43mg | Iron: 2mg