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Baked pumpkin dessert with clotted cream Calories
Traditional baked pumpkin dessert served with clotted cream
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Baked pumpkin dessert with clotted cream (150 g) has 273 calories. That works out to 182 calories per 100 g. It contains 42.6 g of carbs, 3.2 g of protein, 10.8 g of fat and 2.4 g of fiber. Its 315 µg of Vitamin A covers 35% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Baked pumpkin dessert with clotted cream Nutrition Facts
Selected: 1 serving (medium) · 150 g
273
KCAL / 150G
Carbs
42.6g
· 15% DV
Protein
3.2g
· 6% DV
Fat
10.8g
· 14% DV
Fiber
2.4g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 61% · Protein 5% · Fat 34%
Baked pumpkin dessert with clotted cream nutrition facts table · 1 serving (medium) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 273 kcal | |
| Total fat | 10.8 g | 14% |
| Saturated fat | 6.6 g | 33% |
| Trans fat | 0.3 g | |
| Sodium | 36 mg | 2% |
| Total carbohydrate | 42.6 g | 15% |
| Fiber | 2.4 g | 9% |
| Protein | 3.2 g | 6% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Baked pumpkin dessert with clotted cream?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 273 kcal |
| 1 piece (small) | 80 g | 146 kcal |
| 100 g | 100 g | 182 kcal |
| ½ cup (medium) | 110 g | 200 kcal |
| 1 piece (medium) | 120 g | 218 kcal |
| 1 piece (large) | 180 g | 328 kcal |
| 1 serving (large) | 220 g | 400 kcal |
| 1 cup (medium) | 220 g | 400 kcal |
Calculated from 182 calories per 100 g.
Frequently Asked Questions About Baked pumpkin dessert with clotted cream
What is baked pumpkin dessert with clotted cream?
Baked pumpkin dessert with clotted cream is a Turkish-style sweet made from pieces of pumpkin baked with sugar until tender and syrupy, then topped with clotted cream. It is often served chilled or at room temperature, sometimes with walnuts.
How do you make baked pumpkin dessert with clotted cream?
To make baked pumpkin dessert with clotted cream, peel and slice fresh pumpkin, layer it with sugar, and let it release some juice before baking until tender. Cool the pieces, then add clotted cream just before serving.
Is baked pumpkin dessert with clotted cream the same as pumpkin pie?
No. Baked pumpkin dessert with clotted cream is made from intact pumpkin pieces cooked in syrup and served with cream. Pumpkin pie is a spiced pumpkin filling baked inside a pastry crust, so its texture and serving style are different.
Why is baked pumpkin dessert with clotted cream watery?
Baked pumpkin dessert with clotted cream can be watery because pumpkin releases liquid as it cooks, especially after being layered with sugar. Letting the pieces drain or reducing the baking liquid separately can make the syrup thicker without overcooking the pumpkin.
What kind of pumpkin is best for baked pumpkin dessert with clotted cream?
A firm, dense, naturally sweet pumpkin works best for baked pumpkin dessert with clotted cream because it softens without immediately falling apart. Fresh cooking pumpkin is generally a better choice than canned pumpkin purée, which cannot keep the dessert’s characteristic pieces.
Can you make baked pumpkin dessert with clotted cream without sugar?
Yes, baked pumpkin dessert with clotted cream can be baked without added sugar, but it will not have the traditional syrupy coating and will taste less sweet. The result depends on the pumpkin’s natural sweetness; clotted cream does not replace the sugar’s cooking effect.
Can you use canned pumpkin for baked pumpkin dessert with clotted cream?
Canned pumpkin purée is not a good substitute for the fresh pumpkin pieces in baked pumpkin dessert with clotted cream. It becomes a smooth mixture rather than tender slices; use fresh pumpkin if you want the traditional shape and texture.
Can heavy cream replace clotted cream on baked pumpkin dessert with clotted cream?
Heavy cream can be served with baked pumpkin dessert with clotted cream, but it is not a like-for-like replacement. Clotted cream is thick and spoonable, while heavy cream is pourable unless whipped, so the topping will feel and look different.
Should baked pumpkin dessert with clotted cream be served hot or cold?
Baked pumpkin dessert with clotted cream is usually served cooled or at room temperature, with the clotted cream added afterward. Serving it piping hot can melt the topping, though gently warming the pumpkin before adding cold cream is also an option.
How should you store baked pumpkin dessert with clotted cream?
Store baked pumpkin dessert with clotted cream in a covered container in the refrigerator and eat it within a few days. For the best texture, keep the clotted cream separate and add it to each portion when serving.
Baked pumpkin dessert with clotted cream Vitamins & Minerals
Vitamins
Vitamin A
315µg · 35% DV
B12
0.27µg · 11% DV
B2
0.14mg · 11% DV
Biotin
2.4µg · 8% DV
Minerals
Copper
0.11mg · 12% DV
Phosphorus
69mg · 10% DV
Potassium ⭐
315mg · 9% DV
Calcium
72mg · 7% DV
Sodium
36mg · 2% DV
Baked pumpkin dessert with clotted cream Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Baked pumpkin dessert with clotted cream
To burn the 273 calories in 1 serving (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Baked pumpkin dessert with clotted cream?
Baked pumpkin dessert with clotted cream is a traditional Turkish sweet: slices of pumpkin are cooked with sugar until tender, then baked and served with kaymak, a thick, rich clotted cream. Baking concentrates the pumpkin’s flavour and can leave the edges lightly caramelised.
The soft, sweet pumpkin contrasts with the cool cream. In Turkey it is commonly served after a meal, especially in autumn and winter, and pairs well with unsweetened Turkish coffee or tea. It also makes a satisfying dessert in a smaller portion. Pumpkin contributes some fibre, but the added sugar and cream make this an energy-dense treat; use a modest spoonful of cream if you would like a lighter serving.
How Nutritious Is Baked pumpkin dessert with clotted cream?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Baked pumpkin dessert with clotted cream Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Baked pumpkin dessert with clotted cream Contain Allergens?
Contains these allergens:
Which Diets Is Baked pumpkin dessert with clotted cream Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Baked pumpkin dessert with clotted cream Fat Profile
SATURATED
6.6g
MONOUNSATURATED
2.85g
POLYUNSATURATED
0.45g
Omega 6:3 ratio 6.6:1
Above the ideal 4:1 (6.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.