4 tablespoons of lightly crushed pistachios, to serve
preparation
Put pumpkin, sugar, water and cinnamon in a large saucepan. Cook at medium to low heat without lid with occasional stirring for 30 minutes, until the water evaporates and the pumpkin is soft and caramelised. If necessary add some water so that the pumpkin does not cake on the bottom of the pan.
Let cool down. Serve on a plate and sprinkle with the pistachios.
