Pumpkin and Walnut Spoon Sweet

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Simmering pumpkin cubes in a sugar syrup yields a rich-tasting compote that melts in your mouth but is not too sweet. For dessert, garnish bowls of this with vanilla yogurt, or use in place of jam for breakfast.

  • SERVINGServings


  • 1/2 cup chopped walnuts
  • 1 2-lb. pumpkin, peeled and cubed
  • 3/4 cup sugar
  • zest from 1 lemon, cut in long strips
  • 2 cinnamon sticks
  • 6 whole cloves


  1. Preheat oven to 350F. Spread nuts on baking sheet, and bake 5 to 7 minutes, or until toasted and fragrant. Cool.
  2. Combine remaining ingredients plus 2 cups water in large saucepan. Bring to a boil, reduce heat to medium low, and cook 1 hour, or until pumpkin is tender. Raise heat to medium high, and cook 10 minutes more, or until almost all liquid has evaporated. Remove from heat, and cool. Discard lemon zest, cinnamon and cloves, and serve sprinkled with toasted nuts.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 184
  • Carbohydrate Content: 32 g
  • Fat Content: 6 g
  • Fiber Content: 1 g
  • Protein Content: 4 g
  • Sodium Content: 1 mg
  • Sugar Content: 28 g