Description
Try Turkish pumpkin dessert—two ways, and a sugar-free alternative! The regular version and one made with slaked lime that only very few get to taste outside of Turkey. Video with step-by-step instructions available.
Scale
Ingredients
Crispy Version:
- 1/2 cup pickling lime (aka cal, calcium hydroxide, slaked lime)
- 1 gallon of water (for soaking)
- 6lb of pumpkin flesh, sliced (about half of a medium-sized Cinderella pumpkin*)
- 2 cups of sugar
- 2 cups* of water (for syrup)
- 2 cinnamon sticks
- 5 whole cloves
- topping: 1 cup of walnuts, crushed
- topping: 2/3 cup of tahini
Regular Version:
- 6lb of pumpkin flesh (about half of a medium-sized Cinderella pumpkin*)
- 2 cups* of sugar (or 2.5 cups of erythritol or date syrup)
- 2 cinnamon sticks
- 5 whole cloves
- topping: 1 cup of walnuts, crushed
- topping: 2/3 cup of tahini
Instructions
Crispy Version:
- Halve the pumpkin and scoop out the seeds.
- For this crispy version, cut them into crescents. This ensures that there’s some soft pumpkin in the middle after it’s been cooked.
- Make a calcium hydroxide bath by mixing the pickling lime with water—remember to turn away from the dust cloud. Gloves recommended.
- 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.
- The next morning, drain out the water and wash each piece to remove any excess lime.
- Transfer the rinsed pumpkin into a large pot and pour sugar all over.
- 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.
- 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.
- Top with tahini and crushed walnuts, or enjoy with clotted cream for an even richer taste!
Regular Version:
- Halve the pumpkin and scoop out the seeds.
- For the regular version, you can cut them into any shape you like—smaller pieces will cook faster.
- Place the pieces of pumpkin into a large pot, and pour the sugar all over. Let it macerate in the refrigerator overnight.
- When the pumpkin has released its water, transfer the pot onto the stovetop and bring to a boil.
- Add cinnamon sticks and whole cloves, mix, then lower the heat to a simmer with the lid on.
- 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.
- 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!
- Each of these recipes will keep in the refrigerator for up to a week.
Notes
You may substitute Cinderella pumpkins with butternut squash if needed.
If you think the dessert is not sweet enough for your palate, feel free to add more.