Turkish Pumpkin Dessert with Tahini

Name: Turkish Pumpkin Dessert with Tahini
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 8 servings
Cuisine: Turkish
Ingredients: 800 g Pumpkin; 3 tbsp Tahini; 100 g Sugar; 2 piece Eggs; 1 tsp Vanilla extract; 1 tsp Ground cinnamon; 1/4 tsp Ground nutmeg; 1/4 tsp Salt; 50 g Crushed walnuts

Tahinli Kabak Tatlısı

This silky smooth dessert combines sweet roasted pumpkin with nutty tahini, creating a rich and creamy texture with warm spice notes. The golden orange color makes it as beautiful as it is delicious. Perfect for those seeking a healthier dessert that still satisfies sweet cravings.

Recipe Details

Prep 30 min

Cook 1h 30min

Servings 8

Difficulty Medium

Nutrition per Serving

185 Calories

5g Protein

9g Fat

23g Carbs

3g Fiber

Tahinli Kabak Tatlısı represents the creative fusion of Turkish home cooking, where simple seasonal ingredients are transformed into elegant desserts. This autumn favorite showcases the Turkish talent for balancing sweet and savory flavors in unexpected ways. The dessert delivers a luxurious mouthfeel that's surprisingly light, with the natural sweetness of pumpkin enhanced by aromatic cinnamon and vanilla. The tahini adds depth and richness without overwhelming the delicate pumpkin flavor. Each spoonful offers a smooth, almost mousse-like consistency that melts on your tongue. The beautiful golden color makes this dessert a stunning centerpiece for autumn gatherings or Ramadan iftar tables. Unlike heavy traditional desserts, this treat feels nourishing while still being indulgent. The warm spices create an inviting aroma that fills your kitchen as it bakes. Serve this dessert chilled for the best texture, allowing the flavors to meld together beautifully. It's particularly wonderful after a hearty meal, providing a satisfying finish without being overly sweet or heavy on the stomach.

Ingredients

800 g Pumpkin
3 tbsp Tahini
100 g Sugar
2 piece Eggs
1 tsp Vanilla extract
1 tsp Ground cinnamon
1/4 tsp Ground nutmeg
1/4 tsp Salt
50 g Crushed walnuts

Instructions

Prepare the pumpkin

Cut the pumpkin into large chunks and remove all seeds and stringy pulp. Place chunks on a baking tray and roast in preheated oven at medium-high heat (200°C) for 35-40 minutes until flesh is completely soft and easily pierced with a fork. Do not let the edges burn or become too dark.
Make pumpkin puree

Let the roasted pumpkin cool for 10 minutes, then scoop out the flesh and discard the skin. Blend the pumpkin flesh in a food processor over medium speed for 2-3 minutes until completely smooth with no lumps remaining. Do not add any liquid during blending.
Mix wet ingredients

In a large bowl, whisk together tahini and eggs over medium intensity for 2-3 minutes until well combined and slightly lighter in color. Add vanilla extract and continue whisking for another 1 minute. Do not let the mixture become too foamy.
Combine all ingredients

Add the pumpkin puree, sugar, cinnamon, nutmeg, and salt to the tahini mixture. Stir gently with a wooden spoon over low intensity for 3-4 minutes until the mixture is completely smooth and uniform in color. Do not overmix or the texture will become dense.
Prepare for baking

Grease a 20cm round baking dish with butter and pour in the pumpkin mixture. Smooth the surface with a spatula and sprinkle crushed walnuts evenly on top. Let it rest at room temperature for 5 minutes before baking. Do not skip the resting time.
Bake the dessert

Bake in preheated oven at medium heat (180°C) for 45-50 minutes until the center is set and a toothpick inserted comes out clean. The top should be golden brown and slightly firm to touch. Do not open the oven door during the first 30 minutes of baking.
Cool and serve

Remove from oven and cool completely at room temperature for 2 hours, then refrigerate for at least 4 hours until well chilled. The dessert should be firm but still creamy when ready to serve. Do not serve warm as the texture will not be properly set.

Tips

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Cooking Tips

For the smoothest texture, strain the pumpkin puree through a fine mesh sieve after blending to remove any remaining fibers, and always use room temperature eggs to prevent the mixture from curdling.

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Alternatives

If tahini is unavailable, substitute with almond butter or cashew butter for a different nutty flavor, though the authentic Middle Eastern taste will be lost.

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Serving & Storage

Serve chilled with a dollop of whipped cream or a sprinkle of extra cinnamon, and store covered in the refrigerator for up to 4 days where flavors actually improve with time.