Candied Pumpkin Dessert

Sweet dessert with fresh Pumpkin and Walnuts 

• 2 lb. Pumpkin
• 2 cups Sugar
• Walnuts

1. NOTE: It’s best to start this recipe in the evening, and finish cooking it the following day! If you are in a hurry, instead of letting the Pumpkin and Sugar sit overnight, simply add some water and cook immediately. Cooking it this way causes some of the flavor to be lost, however.
2. Peel Pumpkin and slice or cut into small chunks.
3. Layer Pumpkin in the bottom of a pot.
4. Sprinkle Sugar liberally over top of Pumpkin. Continue these layers until all is used.
5. Cover pot and set aside until the next morning. As it sits the Sugar will dissolve and form a syrup.
6. The next morning, place the pot on the stove and cook until the Pumpkin is tender. (As it cooks, lightly stab the largest pieces with a fork. When the prongs easily sink into the pumpkin flesh, but before the pieces fall apart; they are finished cooking.)
7. Carefully scoop the Pumpkin pieces onto a serving plate, and pour some syrup overtop if desired.
8. Crush some Walnuts and sprinkle over the Pumpkin just before serving. This dessert can be served warm or after it has cooled to room temperature.

Pumpkins in Turkey aren’t orange on the outside. Usually they are green or a greenish-white color on the outside and orange inside. Below is a picture of the pumpkin display at my local Pazar (outdoor market).