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.
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
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.
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.
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
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.
Expert Tips
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!
