Pumpkin dessert with tahini and walnuts (Kabak Tatlisi)
We present Kabak Tatlisi, the classic Turkish pumpkin dessert, where we cook the pumpkin pieces with sugar until they absorb their syrup and turn translucent and glossy.
We crown them with tahini and chopped walnuts, so the sweetness of the pumpkin meets the slightly bitter flavor of the tahini in a delicious balance.
Arrange the pumpkin pieces in a baking dish in a single layer, sprinkle the sugar over them and toss until every piece is coated, and leave them for at least two hours so the sugar draws out the pumpkin's water and makes a natural syrup.
Preheat the oven to 200 degrees Celsius, add the water and cover the dish with damp parchment paper, and bake for 30 minutes until the pumpkin softens and absorbs the syrup.
Remove the paper and gently turn the pieces, then continue baking uncovered for about 15 minutes until the pieces turn translucent and glossy and the syrup thickens.
Leave the pumpkin to cool completely in its dish for about two hours, as cooling sets the texture and makes the syrup thicker.
Distribute the pieces on a serving plate and pour the syrup over them, then sprinkle the chopped walnuts and drizzle the tahini, and add the clotted cream if you like, because the bitterness of the tahini balances the sweetness of the pumpkin.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Pumpkin Dessert with Tahini (Kabak Tatlisi), and how to fix them:
We did not leave it in the sugar long enough; give it at least two hours to release its water and absorb the syrup.
We added too much water; continue baking uncovered until it evaporates and thickens.
The pumpkin was too soft or the pieces were thin; choose a firm pumpkin and cut it into thick pieces.
Balance it with a more generous drizzle of tahini, as its bitterness softens the sweetness.
Keep it in an airtight container for up to 5 days, and add the tahini and walnuts at serving only.
Serve it cold or at room temperature, and it is most delicious after a day in the refrigerator.
We do not recommend freezing it, because the pumpkin's texture changes after thawing.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| butternut squash | Turkish red pumpkin | same weight, 1000 g | The authentic type in Turkey. |
| walnuts | chopped hazelnuts or pistachios | same weight, 40 g | Varying the nuts. |
| tahini | nut butter | same weight, 40 g | If tahini is not available. |
| white sugar | brown sugar | same weight, 250 g | A darker color and a deeper flavor. |
| Ingredient | Two servings | Four servings (base) | Eight servings |
|---|---|---|---|
| pumpkin | 330 g | 1000 g | 2000 g |
| sugar | 85 g | 250 g | 500 g |
| tahini for serving | 13 g | 40 g | 80 g |
| walnuts for serving | 13 g | 40 g | 80 g |
Leave the pumpkin with the sugar for two hours before cooking so it releases its water and makes its natural syrup; this spares us from adding much water and gives a translucent texture.
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