Easy Turkish Kabak Tatlısı, known as the candied pumpkin dessert, is a traditional sweet that has been made for generations. It is prepared with just two main ingredients, pumpkin and sugar, and usually topped with crushed walnuts and a drizzle of tahini before serving. The name literally means “pumpkin dessert,” and it’s something many Turkish families make in autumn when pumpkins are in season.
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Similar to Ayva Tatlisi - Turkish Quince Dessert, Kabak Tatlısı is a beautiful dessert with a shiny orange color and soft texture. What makes it stand out is how simple it is to prepare. You only need to rest the pumpkin with sugar for several hours, then cook it slowly until the pieces are tender and sweet. The sugar melts, turns into a light syrup, and gently caramelises the pumpkin pieces from the inside out.
In Turkey, this dessert is often served during the fall and winter months, sometimes as a sweet ending to a meal or with a cup of Turkish Tea - Çay in the afternoon. Each region has its own way of preparing it. Some bake it, others cook it on the stove, and some even soak the pumpkin in lime water before cooking to keep it firm and glossy.
Kabak Tatlisi is usually served cold and topped with walnuts or tahini. Some people prefer to add a spoonful of clotted cream (Turkish kaymak) on top, while others keep it simple. It’s naturally vegan if you skip the dairy topping, and it’s naturally gluten-free too.
Ingredients You'll Need
- Pumpkin - In Turkey, the type of pumpkin used is called “Balkabağı.” If you’re cooking outside of Turkey, try using sugar pumpkin, pie pumpkin, or kabocha instead. Skip the large carving pumpkins, as they tend to be watery and stringy.
- Sugar - You need slightly more than half the weight of the pumpkin. I use 600 grams of sugar for a kilo of pumpkin (peeled and deseeded).
- Molasses - It’s called “pekmez” in Turkish, and I use it to give the pumpkins a deeper color. It’s optional, but it really enhances both the flavor and the color of the dessert.
- Optional toppings - Crushed walnuts, tahini, kaymak (or clotted cream), or a sprinkle of cinnamon powder.
How to Make Kabak Tatlısı - Easy Turkish Pumpkin Dessert
Prepare 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.
Cook 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.
Recipe Tips From the Chef
- 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.
Serving and Garnishing
Kabak Tatlısı is usually served cold or at room temperature. The most common topping is crushed walnuts, which add a nice crunch. Tahini is another favorite. It gives a nutty, rich taste that perfectly matches the sweetness of the syrup. I prefer to use both together: tahini first, then a sprinkle of walnuts.
In Turkish homes, it’s sometimes served with a spoon of kaymak (clotted cream) or thick yogurt. The contrast between the cold creamy topping and sweet syrupy pumpkin is very pleasant. It also pairs nicely with strong Turkish coffee.
If you want to serve it more simply, just drizzle a little of its syrup over the top and sprinkle some nuts or cinnamon.
Storage Instructions
You can keep Kabak Tatlısı in the fridge for up to five days. Store it in a glass container with its syrup to prevent it from drying out.
It’s not ideal for freezing as the texture becomes too soft after thawing. If you want to serve it warm, reheat it very gently in a pan for a few minutes, or just let it sit at room temperature until the chill is gone. The flavor actually improves a day after making it, once the syrup thickens and the pumpkin absorbs more sweetness.
Common Mistakes
Some people find their Kabak Tatlısı turns too soft or the syrup doesn’t form well. Here’s why that happens and how to fix it:
If the pumpkin becomes mushy, it was probably cooked too long or at too high heat. Keep it low and slow. If the syrup is too thin, the sugar-resting time might have been too short. Leave it overnight next time to draw out more juice.
If it’s too sweet or sticky, add a tablespoon of water and cook just a few minutes longer to balance the syrup. And if it tastes plain, try adding a small piece of lemon peel or a touch of cinnamon next time for more depth.
Small Variations
There are a few regional versions of Kabak Tatlısı. Some cooks soak the pumpkin in lime water (“kireç suyu”) before cooking. This makes the texture firmer and gives it a slight shine. It takes more time but looks very nice for special occasions.
You can even mix walnuts with crushed pistachios on top for color and variety.
If you prefer a lighter version, reduce the sugar slightly and add a spoonful of honey after cooking. Every Turkish family has its own small twist.
Recipe FAQS
You can reduce it slightly, but don’t go below one-third of the pumpkin’s weight. Otherwise, you won’t get enough syrup.
Usually due to overcooking, too much water, or having overly ripe/stringy pumpkin. Use firmer pumpkins, check early, use uniform cuts, and reduce heat if needed.
Absolutely. In fact, it tastes better after resting. You can make it a day ahead, chill it, and add toppings just before serving. Just rewarm gently or serve at room temperature.
Related Recipes
For more delicious traditional Turkish dessert recipes, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this simple and delicious Kabak Tatlısı - Easy Turkish Pumpkin Dessert as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Kabak Tatlısı - Easy Turkish Pumpkin Dessert
Equipment
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)
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.
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