Pumpkin Dessert with Grape Molasses (Cooked in a Cast Iron Pot)

Ingredients (Serves 4–6)

1 kg pumpkin (preferably firm and naturally sweet variety)
1 cup grape molasses
3 tablespoons granulated sugar
1 cup coarsely crushed walnuts
½ tea glass (about 50 ml) water
1 teaspoon butter (optional)
For serving: tahini

Preparation

Prepare the Pumpkin:
Peel the pumpkin, remove the seeds, and cut it into 2–3 cm thick slices.
Avoid cutting too thinly to help the slices keep their shape during cooking.

Layer in the Cast Iron Pot:
Place a layer of pumpkin slices at the bottom of your LAVA cast iron pot.
Sprinkle a small amount of sugar on top. Continue layering the pumpkin and sugar alternately until all slices are used.

Prepare the Molasses Sauce:
In a small bowl, mix the grape molasses, water, and butter.
Pour this mixture evenly over the layered pumpkin.

Slow Cooking Stage:
Cover the pot with its lid.
Cook on low heat for about 45–60 minutes.
(The cast iron evenly distributes the heat, allowing the pumpkin to soften gently in its own steam.)

Caramelization:
Once the pumpkin softens and the liquid is mostly absorbed, remove the lid and cook for another 5–10 minutes to let the syrup caramelize.

Serving:
After cooling, garnish with crushed walnuts and drizzle with tahini.
Serve cold for the most authentic reflection of Eskişehir’s culinary tradition.

Tip – The LAVA Touch
The secret to this dessert is patience and low heat.
Thanks to the heat-retaining quality of a cast iron pot, the pumpkin neither falls apart nor loses moisture.
The result is a rich texture and a naturally sweet flavor — just like the simple yet profound spirit of Eskişehir cuisine.

Serving Suggestion