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Untold Recipes by Nosheen » Recipes » Pakistani Recipes

Pumpkin Halwa

Modified: Feb 22, 2025 · Published: Oct 5, 2022 by Nosheen Babar · This post may contain affiliate links · Leave a Comment

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This traditional Pakistani pumpkin halwa is a beautiful holiday-worthy dessert perfect for fall and winter entertaining. It's cooked with four primary ingredients, infused with crushed cardamom, and garnished with nuts and dried rose petals.

Garnished pumpkin halwa is plated in a small silver platter with handles.

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Also known as Kaddu Ka Halwa or Pethay Ka Halwa, pumpkin halwa is a childhood favorite. It is a popular dessert made in Pakistan and North India during fall and winter. The name comes from the Arabic word "halal," which means "sweet dish" or "sweet meat."

Based on history, the first halwa, a mixture of dates and milk, can be traced back to 7th-century Persia. As far back as can be remembered, seasonal fruits and vegetables are combined with milk, ghee, sugar, and nuts to make delightful sweet concoctions in South Asia.

Other favorite recipes cooked with pumpkin and winter squash are deconstructed pumpkin pie, easy pumpkin bread, pumpkin pie, and acorn squash curry.

Jump to:
  • Why you'll love this pumpkin halwa recipe
  • Ingredients for pumpkin halwa
  • Substitutions & variations
  • How to make pumpkin halwa
  • Expert Tips
  • Recipe FAQS
  • Other traditional dessert recipes you may like
  • Pumpkin Halwa

Why you'll love this pumpkin halwa recipe

  • Traditional recipe - If you're looking for an authentic Pakistani recipe that will remind you of home, this is for you.
  • Perfect for seasonal entertaining - This popular winter dessert makes a great addition to a Thanksgiving or Christmas table or any other celebration you have planned during fall or winter. I love adding it to my holiday menu when I serve my tandoori turkey.
  • Make-ahead recipe—This halwa is a freezer-friendly recipe that reheats perfectly in the microwave or oven. I make it ahead whenever I plan to serve it, making it an ideal addition to the menu.
  • Gluten-free dessert - This is a great option to have and serve if you have gluten-free guests or family.

Ingredients for pumpkin halwa

ingredients to cook a kaddu ka halwa recipe are on a white kitchen counter.
  • Pumpkin - Traditionally, the halwa is made with ash gourd or white pumpkin. Since that's difficult to source here in America, I make mine with a variety called American Tonda Squash. Similar in taste to butternut squash, I like the flavor and texture of the final recipe with this.
  • Milk - I like to make my halwa with 1 cup of milk per pound of squash. This gives it a rich, creamy, and dense texture.
Measured ingredients for a pethay ka halwa are resting on a white kitchen counter.
  • Ghee and Oil - Pumpkins absorb a lot of fat during the roasting process and, as such, require a lot of fat. Since ghee is expensive, I use half oil and half ghee in my recipe. Any high smoke point oil can be used.
  • Sugar - Pumpkin is naturally sweet, so you only need ½ a cup of granulated sugar for the halwa.
  • Cardamom - I like grinding fresh cardamom seeds for a more robust aroma rather than store-bought powder.
Almonds, pistachios and dried rose petals are measured and ready to garnish a Pakistani pumpkin dessert recipe.
  • Nuts - Pistachios and almonds add a nice texture and finish to the halwa.
  • Rose Petals - Rose Petals are not an essential garnish, but I use them on special occasions to add a festive touch.

Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.

Substitutions & variations

  • Use a different pumpkin variety - Use white or golden pumpkin for this recipe.
  • Grate the pumpkin - Instead of baking, remove the peel and grate it by hand or in a food processor.
  • Add less milk - Halve the quantity of milk you're using for a more pumpkin-forward taste.
  • Make it vegan - Use almond or cashew milk and eliminate the ghee for a vegan version.
  • Try different garnishes - Add cashews or shredded coconut, and use gold or silver leaf instead of rose petals.

How to make pumpkin halwa

Tonda squash is halved, deseeded, baked and then the pulp is cooked in milk, in preparation for a pumpkin halwa recipe.
  • Step 1 - Wash the pumpkin and cut it in half, as shown above. Brush some oil on the flesh and bake it face down on a parchment-lined tray.
  • Step 2 - Cook the squash just enough to soften the pulp slightly. Overcooking can cause caramelization and interfere with the final taste and texture.
  • Step 3 - Cook the pulp and milk together for about 45 minutes.
  • Step 4 - By the end of this period, you should have a thick yellow puree.
Pakistani pethay ka halwa is being cooked and roasted to a finish.
  • Step 5—As the milk starts to dry out, start stirring at 10-minute intervals to prevent the mixture from sticking to the bottom.
  • Step 6 -Add the sugar once you have a concentrated mixture, about 1 hour into the cooking process.
  • Step 7—Add the Ghee and oil and start roasting the mixture. Roast the halwa on medium heat until it starts to thicken and leaves the sides of the pan.
  • Step 8—By the end, when the pumpkin halwa is thick in texture and amber in color. With a sheen of oil on the surface, add the crushed cardamom, mix, and then add the nuts.

Expert Tips

  • Don't overcook the pumpkin - The squash needs to be cooked enough to make it easy to scoop the pulp out, and it should not be overcooked at the baking stage.
  • Slow cooking is best - Making a good Halwa is a process that takes time, and this is one recipe that I don't recommend taking shortcuts with.
  • Use the right cooking utensil - Use a wide, thick-bottomed cooking pot for more even cooking.
  • Don't skimp on the fat - You need a lot of ghee and oil to roast the halwa. Don't cut back on the recommended amount.
  • Add the cardamom at the end - For maximum aroma, Use freshly crushed cardamom seeds and add them at the end.

Recipe FAQS

How do I store the halwa?

The halwa can be stored in the fridge for up to one week or frozen for up to three months. Since this recipe takes a while, I usually make a large batch once a year to freeze and enjoy for a few months!

How do I reheat the halwa?

If you take the pumpkin halwa out of the fridge, reheat it in the microwave or on the stovetop on a low flame. If your halwa is in the freezer, defrost it in the refrigerator overnight and reheat it.

Other traditional dessert recipes you may like

  • Small gold bowls filled with gajjar ka halwa, garnished with nuts are being served in a tray.
    Carrot Halwa (Pakistani Gajar Ka Halwa)
  • Sooji Ka halwa (Pakistani Semolina Pudding)
    Sooji Ka Halwa (Pakistani Semolina Pudding)
  • A small earthen bowl is filled with rice kheer that is garnished with pistachios and silver leaf.
    Kheer Recipe (Pakistani Rice Pudding)
  • A plate of gulab jamun, with one cut in half.
    Gulab Jamun Recipe

For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!

A freshly cooked plate of pumpkin halwa is being served with a garnish of almonds and rose petals.

Pumpkin Halwa

Nosheen Babar
This traditional Pakistani pumpkin halwa is a popular fall and winter dessert made with pumpkin, milk, sugar, ghee, cardamom, and nuts.
5 from 1 vote
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Prep Time 1 hour hr
Cook Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs 30 minutes mins
Course Dessert
Cuisine Indian, Pakistani
Servings 4 servings
Calories 417 kcal

Ingredients
  

  • 1 lb pumpkin (see notes)
  • 1 cups milk
  • ½ cup sugar (see notes)
  • ¼ cup ghee (see notes)
  • ¼ cup cooking oil
  • 5 cardamom
  • 1 tablespoon pistachios (see notes)
  • 1 tablespoon almonds
  • ½ tablespoon rose petals (optional)

Instructions
 

  • Preheat the oven to 350°f .
  • Take a baking sheet and line it with parchment.
  • Cut your tonda squash or pumpkin of choice in half and remove all the seeds.
  • Pour some oil into a small bowl (I use avocado) and use a basting brush to rub it on the flesh of the halved pumpkins/tonda squash.
  • Bake the pumpkin in the oven (uncovered) for 45 minutes.
  • Remove, cool enough to be able to scoop out the flesh in big pieces and discard the skin.
  • Place the pumpkin pieces and milk in the pot and bring the mixture to a boil on high heat.
  • Reduce to medium heat and cook till all the liquid has evaporated and use your potato masher to make a thick pumpkin puree.
  • Add the sugar to the mixture and cook on low heat, stirring till its all melted and the mixture is glossy.
  • Add in the ghee and let it melt into the sweetened pumpkin puree.
  • Turn the flame to medium high and add in the oil and let the halwa mixture heat up.
  • Start roasting the mixture, stirring constantly to prevent it from sticking to the bottom of the pot.
  • Once the mixture leaves the sides of the pan and turns amber in color it is ready.
  • Garnish and serve warm.

Notes

Pumpkin - There are many different varieties, I've used a Tonda Squash for this recipe, but you can try the Halwa with a sugar pumpkin or pie pumpkin if you prefer. The taste and color may vary slightly depending on the type of pumpkin you use.
Sugar - I use plain white sugar as I don't want to alter the taste of the pumpkin/squash. Some people like to use brown sugar but I find that it overpowers the squash. 
Ghee - I use some Ghee as is traditional in a Halwa, but due to the fact that its high in saturated fat and expensive I mix it with some plain cooking oil. For the oil I use avocado due to its high smoke point.
Nuts - I like to use pistachios and almonds but some people like to add cashews. You can experiment and try whatever you prefer.
Rose Petals - I like to add these for a pop of color but these are not essential. Alternatively, gold and/or silver leaf can also be used for the halwa.

Nutrition

Serving: 1servingCalories: 417kcalCarbohydrates: 38gProtein: 4gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 36mgSodium: 25mgPotassium: 543mgFiber: 2gSugar: 31gVitamin A: 9766IUVitamin C: 11mgCalcium: 118mgIron: 1mg
Have you tried this recipe yet?Mention @Untoldrecipesbynosheen or tag #Untoldrecipesbynosheen!

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Welcome to Untold Recipes by Nosheen!

Here, you'll find authentic Pakistani recipes inspired by my childhood—a curated space to explore nostalgic recipes for all aspiring home cooks. It's all here, from slow-cooked Mughal wonders to regional delicacies and street food favorites. I aim to make all the recipes approachable for beginner, intermediate, and advanced cooks alike.

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