Turkish Candied Pumpkin (Kabak Tatlisi)
A wonderfully simple oven dessert: no water needed, the sugar draws out the pumpkin juices into a glossy syrup.
Kabak Tatlisi is a well-loved Turkish winter dessert of pumpkin cooked with sugar until it dissolves into a sticky golden syrup that coats every cube. This version uses an oven-bag method that concentrates the flavor without adding water, and it is finished two ways: tahini and walnuts, or clotted cream and pistachios. Few ingredients, deep flavor.
How to Prepare
Place the pumpkin cubes in an oven roasting bag and sprinkle with about 1 cup of sugar (adjust to taste). Seal the bag.
Bake on the lower oven rack at 200C (390F) for about 30 minutes, until the pumpkin is soft and the sugar has caramelized into a syrup.
Serve two ways: drizzle some pieces with tahini and top with crushed walnuts; top the rest with clotted cream and crushed pistachios.
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Use a firm, sweet pumpkin and add no water; the sugar draws out the pumpkin juices to form the syrup as it bakes.
Ingredient Swaps
The pumpkin can be swapped for butternut or winter squash, both giving a similar texture. Instead of white sugar, use coconut sugar or reduce the amount for a lighter sweetness. The tahini can be replaced with peanut butter or left out in favor of just nuts.
Common Questions
How do I know the pumpkin is done?
It is ready when fully soft and easily pierced with a fork and the sugar around it has turned to a sticky syrup, after about half an hour at 200C.
Can I make it without an oven bag?
Yes, cook it in a pot over low heat or in a covered dish, watching it to avoid burning.
Why did my pumpkin turn watery?
Pumpkin releases its natural moisture; let it cook a little longer so the syrup thickens and the liquid reduces.
How do I store it?
Keep it in a sealed container in the fridge for up to 4 days, and serve it cold or at room temperature with the toppings.
When do I add the cream and tahini?
Add them only at serving to keep their texture, and sprinkle the pistachios or walnuts at the last moment.
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