Kabak Tatlisi (Turkish Pumpkin Dessert)

About The Ingredients

You can find the full list of ingredients with their exact measurements in the recipe card at the bottom of this post.

For this dessert, you only need two main ingredients — pumpkin and sugar. That’s it! With just these two, you can make a wonderfully simple Kabak Tatlısı.

But to take it to the next level, we highly recommend serving it with tahini and chopped walnuts.

And Yusuf insists that a little bit of kaymak (Turkish clotted cream) on top makes it absolutely perfect. With these toppings, you get an incredible combination of flavors!

Which Pumpkin Should I Use?

In Turkey, when people say balkabağı (pumpkin), they usually mean those huge pumpkins with a greenish or pale exterior. That’s the best kind for making Kabak Tatlısı. Their flesh is thick and dense, which gives the dessert the perfect texture.

But if you can’t find that type where you live, don’t worry! We’ve tried a few different varieties here in the UK, and our favorite so far has been butternut squash. It works beautifully for this recipe.

The main thing to look for is a pumpkin that’s not too stringy or full of seeds, but instead has thick, firm flesh. If you find one like that, you’re good to go!

Other varieties like pie pumpkin or sugar pumpkin also work well. Just stay away from the big jack-o’-lantern pumpkins sold for carving, they have very little flesh and are not meant for eating.

How to Make Kabak Tatlısı

You can find the full instructions in the recipe card at the bottom of this page.

Making Kabak Tatlısı is surprisingly simple. You just slice the pumpkin, coat it well with sugar, and let the oven do the magic! As it bakes, the pumpkin becomes soft and tender, releasing its natural juices and creating a light syrup that coats every piece beautifully.

Once it’s baked, let it cool completely in its own syrup. This is what gives the dessert that perfect sweetness and glossy look.

When ready to serve, drizzle with tahini, sprinkle with chopped walnuts, and, if you want to make it extra special, add a spoonful of kaymak.

How to Prepare A Butternut Squash for Kabak Tatlisi

Cutting the squash the right way makes a big difference in the final texture of Kabak Tatlısı. You want the pieces to hold their shape after baking, not turn into mush, so make sure to slice them thick enough.

Start by cutting the butternut squash in half crosswise. This way, you separate the seedless neck part from the round, seeded part.

Take the seedless half first. It has firm, even flesh. Cut it in half lengthwise, then slice each half into 3 thick half-moons, about 4 cm (1.5 inches) thick. Don’t go thinner than that; thicker slices keep their shape better during baking. You’ll get 6 half-moons from this part of the squash.

Then move on to the seeded part. Cut it lengthwise in half, and scoop out and discard the seeds with a spoon.

Take one half and cut it lengthwise in half again, then cut each of those pieces crosswise in half. Repeat the same steps with the other half. You’ll end up with 8 thick pieces in total from this part of the squash.

This helps all the pieces cook evenly and stay firm.

Finally, peel the slices using a vegetable peeler, and you’re ready to make your dessert!

Serving Suggestions

You can serve Kabak Tatlısı either at room temperature or chilled — it’s delicious both ways!

In Turkey, it’s almost impossible to imagine this dessert without a drizzle of tahini and a sprinkle of crushed walnuts or other nuts like pistachios or hazelnuts on top. The creamy, nutty flavor of tahini balances the sweetness perfectly.

And if you want to take it to another level (Yusuf always insists on this part!), add a spoonful of kaymak — Turkish clotted cream. That rich, milky flavor makes every bite even more irresistible.

You can also serve it with a scoop of ice cream (Turkish dondurma) on the side.

And of course, no Turkish dessert is complete without a cup of tea or Turkish coffee to go with it.

Storage

Kabak Tatlısı keeps really well, which makes it a perfect dessert to prepare ahead of time.

Store any leftovers in an airtight container in the refrigerator for up to 5 days. The syrup thickens a little as it cools, making the pumpkin even more flavorful.

In fact, we think it tastes even better the next day when all the flavors have settled.

Just bring it to room temperature before serving, or serve it cold straight from the fridge. 

We don’t recommend freezing this dessert.

Is It Gluten-Free and Vegan?

Yes! Kabak Tatlısı is naturally gluten-free and vegan. It’s made only with pumpkin and sugar — no flour, eggs, or dairy needed.

Just make sure the toppings you use fit your diet. Tahini and walnuts are both vegan-friendly, but skip the kaymak (clotted cream) if you want to keep it fully vegan.

Can I Make It on the Stovetop?

Yes, absolutely! You can also make Kabak Tatlısı on the stovetop if you don’t want to use the oven.

Use a wide pot and layer the pumpkin slices and sugar — a layer of pumpkin, then sugar, then more pumpkin, and so on.

You can either let it sit like this for 5–6 hours (or overnight) so the pumpkin releases its natural juices, or if you don’t have time to wait, just add about ½ cup of water to the pot.

Cook it over low heat, covered, until the pumpkin is soft and tender. The cooking time may vary depending on the type of pumpkin you use — usually between 20 to 40 minutes. Start checking with a fork after 20 minutes.

You Might Also Like