Crispy Version:

1. Halve the pumpkin and scoop out the seeds.
2. For this crispy version, cut them into crescents. This ensures that there’s some soft pumpkin in the middle after it’s been cooked.
3. Make a calcium hydroxide bath by mixing the pickling lime with water—remember to turn away from the dust cloud. Gloves recommended.
4. Place the pumpkin slices inside the bath, weigh them down with a heavy bowl or place to submerge everything, then let them harden in the refrigerator overnight.
5. The next morning, drain out the water and wash each piece to remove any excess lime.
6. Transfer the rinsed pumpkin into a large pot and pour sugar all over.
7. Add water and mix, bring to a boil, add cinnamon sticks and whole cloves, then turn down the heat and let it simmer for up to 3 hours. 
8. When its syrup gets very thick, you can take it off the heat and let it cool down. Personally, I enjoy eating all versions of the Turkish pumpkin dessert cold.
9. Top with tahini and crushed walnuts, or enjoy with clotted cream for an even richer taste!

Regular Version:

1. Halve the pumpkin and scoop out the seeds.
2. For the regular version, you can cut them into any shape you like—smaller pieces will cook faster.
3. Place the pieces of pumpkin into a large pot, and pour the sugar all over. Let it macerate in the refrigerator overnight.
4.  When the pumpkin has released its water, transfer the pot onto the stovetop and bring to a boil.
5. Add cinnamon sticks and whole cloves, mix, then lower the heat to a simmer with the lid on.
6. Occasionally mix and continue simmering until it reaches a consistency you like—mine took about 2.5 hours to get very soft. If you’d like for the pumpkins to have more texture, 1.5-2 hours should suffice.
7. Let it rest at room temperature for an hour, then top with tahini and crushed walnuts. Enjoy on its own, or add it to oatmeal, pancakes, or waffles!
8. Each of these recipes will keep in the refrigerator for up to a week.