Skip to main content
Epicurious

Pumpkin Dessert

A much-loved Turkish dessert. You can find the large orange-fleshed pumpkins sold in slices in Middle Eastern and Indian stores.

Recipe information

  • Yield

    serves 4

Ingredients

1 pound pumpkin (weight without stringy parts and seeds)
1/4–1/2 cup sugar
1 cup finely chopped walnuts
1/2–3/4 cup kaymak (page 407) or clotted cream (optional)

Preparation

  1. Step 1

    Cut off the rind, remove the pips, and cut away the stringy bits. Cut the pumpkin into pieces of about 1 1/4 inches. Put them in a wide saucepan with about 1/2 cup water and cook with a tight lid on (so that they steam) over low heat for about 15 minutes, or until tender. The pumpkin will release its own juice.

    Step 2

    Add the sugar, and simmer, uncovered, for 10 minutes, or until the sugar has melted and the syrup is reduced, turning over the pumpkin.

    Step 3

    Serve cold, sprinkled with chopped walnuts. If you like, accompany with kaymak or clotted cream.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsFruit DessertDessertTurkishMiddle EasternPumpkinSquashVegetableWalnutNutSimmerCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Oxtail Guisado
A slow-simmering, comforting braise delivering healing to both body and soul.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.