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pumpkin dessert in tray

Easy Vegan Pumpkin Dessert: 3-Ingredient Recipe

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  • Author: Gonul
  • Total Time: 21 hours 15 minutes
  • Yield: 4 1x


Try this easy vegan pumpkin dessert requiring only 3 ingredients! This traditional Turkish recipe is perfect for a cozy fall day. Naturally gluten-free. Sugar-free option included.


  • 4 slices* of pumpkin** (a slice is 1.5" by 2.5")
  • 3/4 cup sugar (or 1 cup erythritol if avoiding sugar. decrease amount if using a denser variety like butternut squash)
  • 1 cinnamon stick
  • 1 cup water


  1. Arrange pumpkin slices/cut-outs with the cinnamon stick on a roasting pan and sprinkle with sugar. Cover and let it rest in the refridgerator for at least 18 hours.
  2. To cook, preheat oven to 350F; or turn on low-medium setting for stovetop.
  3. If using a stovetop instead of an oven, transfer the pumpkins including the juice into a saucepan. For either option, add 1 cup of water.
  4. If baking in the oven, cover with aluminum foil and cook for 40 minutes.
  5. Afterwards, reduce heat to 325F (or low on stovestop) and cook for another 20 minutes.
  6. Let it rest at room temperature, then in the refrigerator for two hours.
  7. Serve with crushed walnuts & tahini, or with clotted cream.


  • *You can cut the pumpkin into any shape you wish. The most traditional way is to cut them into long, thick slices as described.
  • **If you can find "sugar pumpkins" or "pie pumpkins", they will work best. Second preference would be a butternut squash or a Hubbard squash. If all you have is a jack-o'-lantern pumpkin, this recipe may turn out bland.
  • Prep Time: 15 minutes + 18 hours resting
  • Cook Time: 1 hour + 2 hours chilling
  • Category: Dessert
  • Method: Cook, Bake, Macerate
  • Cuisine: Turkish, Mediterranean


  • Serving Size: 1 Pumpkin Slice
  • Calories: 230
  • Sugar: 45.5 g
  • Sodium: 12.7 mg
  • Fat: 0.7 g
  • Carbohydrates: 57.8 g
  • Fiber: 7.5 g
  • Protein: 2.7 g
  • Cholesterol: 0 mg