Pumpkin and Tahini Turkish Delight Truffles

Preheat oven to 200C. Cut pumpkin in half, remove seeds, place cut-side down on a lined baking sheet. Roast 25-30 minutes until a skewer slides through with no resistance.

Scoop flesh into a food processor and puree until completely smooth. Measure 1 cup for this recipe; reserve excess for another use.

Combine pumpkin puree, tahini, honey, cinnamon, and nutmeg in a medium saucepan over medium-low heat. Stir continuously for 8-10 minutes until the mixture thickens and pulls away from the sides, resembling a thick paste. The mixture should register 82C on a thermometer.

Transfer to a bowl and let cool to room temperature, about 20 minutes. Cover and refrigerate until firm enough to scoop, approximately 45 minutes. Food safety note: do not leave pumpkin mixture at room temperature for more than 2 hours total.

Mix powdered sugar, chopped pistachios, and cinnamon in a shallow bowl. Set aside.

Using a small cookie scoop or tablespoon, portion the chilled filling into 12 equal balls. Roll each between palms until smooth and round.

Roll each ball generously in the pistachio-sugar mixture, pressing gently to adhere. Place on a parchment-lined plate.

Refrigerate truffles for at least 30 minutes to set before serving. Store in an airtight container in the refrigerator for up to 5 days.