Glyko Kolokythi (Pumpkin Spoon Sweet)

Nov 7, 2026 · By VanillaGoods

Pantry Sauces syrups glazes Vanilla: Beans Medium

Cubes of firm pumpkin are soaked in a lime-water bath so they hold a crisp, almost candy-like shell, then steeped and cooked in a vanilla syrup until translucent. It is a bright orange autumn spoon sweet with a clean, sweet flavor and a surprising crunch. Makes 30 servings in about 13 hr 10 min.

Prep 40 min

Cook 60 min

Cooling 11 hr 30 min

Total 13 hr 10 min

Servings 30

Diet Gluten free, Vegan

Ingredients

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servings

1 ¾ lb (800 g)pumpkin, firm orange flesh, peeled, seeded and cut into 3/4-inch (2 cm) cubes
½ oz (15 g)pickling lime, food-grade calcium hydroxide
1 ⅔ cups (400 ml)water, for the syrup
4 cups (800 g)granulated sugar
1vanilla bean, split lengthwise
2 tbsp (30 ml)lemon juice, freshly squeezed

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Instructions

Stir the pickling lime into 2 liters cold water in a large glass or stainless steel bowl, let it settle for 10 minutes, then pour the clear lime water over the pumpkin cubes in a second bowl, leaving the sediment behind. Make sure the cubes are covered and soak for 3 hours, stirring once or twice; this firms the outside so they stay crisp.
Drain the pumpkin and rinse it very well: cover with fresh cold water, swish, drain, and repeat at least 4 times.
Put the pumpkin in a pot, cover with fresh water, bring to a boil and boil 5 minutes; drain. Repeat with fresh water for another 5 minutes, until a skewer slides in with slight resistance and no lime smell remains. Drain well.
In a wide heavy nonreactive pot, bring the granulated sugar and the 400 ml water to a boil, stirring until the sugar dissolves, about 5 minutes. Add the pumpkin and boil gently for 10 minutes, skimming off any foam.
Take the pot off the heat, cover with a clean towel and let the pumpkin steep in the syrup for 8 hours or overnight (in the refrigerator if your kitchen is warm).
Add the vanilla bean, bring the pot back to a gentle boil and cook until the pumpkin looks translucent and the syrup reaches 221°F (105°C) on a candy thermometer, 20 to 25 minutes; a drop of syrup should break off the spoon in drops rather than a stream.
Stir in the lemon juice and boil 2 minutes more. Remove the vanilla bean and cool in the pot for 30 minutes.
Spoon the pumpkin into clean glass jars, cover with the syrup, close the lids and refrigerate once fully cool. Serve 3 or 4 cubes with a little syrup per person, with a glass of cold water.

Tips

Use a dense, dry pumpkin or a firm winter squash such as butternut; watery carving pumpkins turn mushy.
Rinse and boil thoroughly after the lime bath; leftover lime gives a bitter, soapy taste.
Pickling lime is sold with canning supplies; never use garden or building lime.
Good with greek coffee and a glass of cold water.

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Recipe FAQ

How long does it take to make glyko kolokythi (pumpkin spoon sweet)?

Plan on 40 minutes of prep and 1 hour of cooking, plus 11 hours 30 minutes to chill and rest. The recipe makes 30 servings.

How should I store glyko kolokythi (pumpkin spoon sweet)?

Refrigerate in covered jars with the pumpkin covered by syrup for up to 1 month; always use a clean, dry spoon.

Can I make glyko kolokythi (pumpkin spoon sweet) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 1 vanilla bean, split lengthwise. Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Is this recipe vegan?

Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.

Made in Greece and Cyprus in autumn from firm pumpkin or butternut squash, soaked in slaked-lime water so the pieces stay crisp, then cooked in syrup flavored with vanilla or rose geranium. Serve it with greek coffee and a glass of cold water.

Variations

Small batch: use 400 g pumpkin, 7 g pickling lime in 1 liter water, 400 g sugar, 200 ml water, 1/2 vanilla bean and 15 ml (1 tbsp) lemon juice; the final boil takes about 15 minutes.
Rose geranium version: replace the vanilla bean with 3 fresh rose geranium leaves for the final boil and remove them before jarring.
Cinnamon accent: add 1 cinnamon stick with the vanilla bean and remove both before jarring.
Soft-style (no lime): skip the lime soak and rinsing; boil the cubes in the syrup 15 to 20 minutes on the second day. The cubes will be tender rather than crisp-edged.

Estimated · per serving

Nutrition

Per serving = 1 of 30 servings this recipe makes.

113 Calories / serving

0.1g Fat

28.9g Carbs

0.3g Protein

27.6g Sugar

Whole recipe (30 servings): ~3390 cal · 3g fat · 867g carbs · 9g protein · 828g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.