Pumpkin Halwa
- 15m Prep Time
- 40m Cook Time
- 55m Ready In
A vegan pumpkin halwa with warm autumn spices, reminiscent of a pumpkin spice latte. Sweet and aromatic, it's a comforting dessert that can be made ahead.
Ingredients
- 500 g pumpkin peeled and deseeded
- 400 ml canned coconut milk
- 4.93 ml mixed spice
- 2.46 ml ground ginger
- 80 g brown sugar
- pistachios roughly chopped
Nutrition (per serving, estimated)
Estimated based off 5 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 92.1 mg
- Iron: 4.13 mg
- Magnesium: 92.9 mg
- Phosphorus: 309 mg
- Potassium: 1042 mg
- Zinc: 1.78 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 400 ml canned coconut milk
- 4.93 ml mixed spice
- 2.46 ml ground ginger
- 80 g brown sugar
Prepare
- 500 g pumpkin, peeled and deseeded
- pistachios, roughly chopped
Let's Cook
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Step 1.
Peel and deseed the pumpkin to get 500g/1lb 2oz net weight. Coarsely grate the pumpkin using a box grater.
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Step 2.
Heat a large heavy-based saucepan over medium heat. Add the grated pumpkin, coconut milk, mixed spice, ground ginger, and the water from the empty coconut can (about 400ml/14fl oz). Add 80g/3oz/⅓ cup of the brown sugar and stir well to combine.
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Step 3.
Cook the mixture for 30–40 minutes, stirring occasionally, until it thickens to a porridge-like consistency. The halwa will bubble and reduce; adjust heat if needed to prevent sticking.
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Step 4.
Taste the halwa and add the remaining 20g/¾oz/2 tbsp brown sugar if you prefer it sweeter. Stir to dissolve.
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Step 5.
Serve the pumpkin halwa warm, topped with the roughly chopped pistachios.