This keto-friendly pumpkin halwa, also known as kaddu ka halwa, is a simple Indian pumpkin dessert made with pumpkin, sweetener, cardamom and ghee.
This low-carb and keto-friendly pumpkin halwa (a pudding-like dessert in India) is an ideal fall treat or dessert. Why?
First, it uses fresh pumpkin (sorry, you cannot use canned pumpkin puree for this recipe). Second, although using a fresh pumpkin may sound like a lot of work, this recipe is actually quite simple since there are only a handful of ingredients. Last, this delicious and cozy dessert will surely satisfy your sweet tooth!
This sugar-free pumpkin halwa, adapted from Swasthi’s Recipes, uses grated sugar pie pumpkin, ghee (or butter), Swerve sweetener, heavy cream and cardamom (you can replace cardamom with cinnamon if need be).
It's an easy Indian dessert that takes just 20 minutes to make since we grate the pumpkin and then heat over the stovetop.
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About Halwa
Halwas are traditional Indian desserts with a pudding-like consistency that range from sweet to savory in flavor. There are hundreds of variations of halwa, which differ by region as well. For example, there is carrot halwa, semolina halwa, potato halwa, date halwa, etc. Halwas are made for almost any and every occasion. Halwa is a simple dessert typically made with ghee, sugar, sometimes milk, and topped with roasted nuts.
In India, kaddu halwa (pumpkin halwa), is typically served during festivals when pumpkins are in season. There, yellow or red pumpkin is typically used to make the halwa.
Ingredients
Sugar Pie Pumpkin: Be sure to buy sugar pie pumpkins, or sugar pumpkins for this recipe in you're in North America. Please note that you should NOT USE jack-o-lanterns, which aren't ideal for cooking.
Ghee: You can use ghee or butter to cook the shredded pumpkin.
Heavy Cream: We love the creamy texture and flavor that heavy cream adds to this dessert. Or, you could use full-fat coconut milk, which is just as tasty. If so, we highly recommend Aroy-D coconut milk for best results.
Sweetener: To make this halwa keto friendly, we use Swerve Sweetener. However, you could use another low-carb sweetener of choice including allulose or monk fruit sweetener. Be sure to check a sweetener conversion chart.
Cardamom powder: Cardamom is typically used in pumpkin halwa and adds warmth and depth of flavor to the dessert. If you don't have cardamom powder, you could swap with cinnamon in a pinch.
Slivered toasted almonds: When finished, pumpkin halwa is typically topped with slivered almonds. You could also consider chopped pistachios or cashews.
Buying the Right Pumpkin (North America)
A word of warning to use the right pumpkin. If you've only used canned pumpkin before, you might be surprised to learn the pumpkins you carve into jack-o-lanterns aren't ideal for cooking. Pumpkins for cooking are generally called pie pumpkins, sugar pumpkins, or sugar pie pumpkins. Pick one of those.
How To Make
STEP 1: Rinse pumpkin and cut in half. Cut one side in half again (you’ll use nearly a quarter pumpkin; reserve the rest for future use). Spoon out the insides (pulp and seeds) in one quarter section and cut off or peel the outer skin.
STEP 2: Grate the remaining core into 2 cups (roughly 200 grams or 7 ounces).
STEP 3: In a large skillet, heat ghee on medium to low heat and add grated pumpkin. Cook for roughly 5 or 6 minutes until no longer raw and pumpkin darkens in color.
STEP 4: Add heavy cream and cook until absorbed. Add sweetener and stir to combine. Stir in a pinch of cardamom and remove from heat.
STEP 5: Serve in small dessert cups and top with roasted slivered almonds. You may also serve with sugar-free whipping cream or sugar-free ice cream if desired.
How to Store
Although it's unlikely you'll have leftovers, you can store in a covered container in the fridge for up to 5 days. Simply reheat in the microwave or on stovetop until warm.
More Pumpkin Recipes
If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!
Recipe
Keto Pumpkin Halwa
Ingredients
- 2 cups grated sugar pie or pie pumpkin (2 cups grated is about 200g or 7 oz)
- 2 tablespoons ghee or coconut oil or butter
- 2 tablespoons heavy cream
- 2 tablespoons Swerve Granular (you may want to add more sweetener to taste - we prefer lightly sweetened)
- 1 pinch cardamom powder (or ¼ to ½ teaspoon cinnamon)
- A few slivered almonds per serving (we use 3 grams per person)
Instructions
- Get started: Rinse pumpkin and cut in half. Cut one side in half again (you’ll use nearly a quarter pumpkin). Spoon out the insides (pulp and seeds) in one quarter section and cut off or peel the outer skin. Grate the remaining core into 2 cups (roughly 200 grams or 7 ounces).
- Make the halwa: In a large skillet, heat ghee on medium heat and add grated pumpkin. Cook for roughly 5 or 6 minutes until no longer raw and pumpkin darkens in color. Add heavy cream and cook until absorbed. Add sweetener and stir to combine. Stir in a pinch of cardamom. Remove from heat.
- Finish and serve: Serve in small dessert cups and top with roasted slivered almonds. You may also serve with sugar-free whipping cream or sugar-free ice cream if desired.
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