Pumpkin Halwa {Gluten Free Dessert}

5 from 1 vote

This unforgettable Pumpkin Halwa {Gluten Free Dessert} is a Pakistani fall favorite made with pumpkin, milk, sugar, ghee and cardamom.

Prep Time1

Cook Time2

Total Time3

Course: Dessert

Cuisine: Indian, Pakistani

Diet: Gluten Free, Halal, Hindu

Keyword: kaddu ka halwa, pethay ka halwa, pumpkin halwa, pumpkin pudding

Servings: servings

Calories: 410kcal

Author: Nosheen Babar

Equipment

1 baking sheet
parchment paper
1 small bowl
1 basting brush
1 deep bottom cooking pot (5-6 quart)
1 potato masher
1 Cooking Spoon

Ingredients

2 lb pumpkin {SEE NOTES}
2 cups milk
1 cup sugar {SEE NOTES}
½ cup ghee {SEE NOTES}
½ cup cooking oil
½ tsp cardamom
2 tbsp pistachios {SEE NOTES}
2 tbsp almonds
1 tbsp 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 take out all the seeds {SEE NOTES}.
Pour some oil in a small bowl (I use avocado) and use a basting brush to rub it on the halved pumpkins/tonda squash {SEE NOTES}.
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