Nothing screams fall like the rows and rows of neatly arranged pumpkins and squashes! The pumpkin display in front of our local Trader Joe's stores is so adorable that no visit to the groceries is complete for me now a days without picking up a new squash to try.
Last weekend I bought a small sugar pie pumpkin for a pumpkin pie. I halved the pumpkin and roasted it for an hour and half until sweet and moist. Just when I was mashing up the pumpkin I realized I had no eggs at hand. A last minute change of plans and some scavenger hunt later, I thought why not try some pumpkin kheer instead...
All I had was non-fat milk at hand but the kheer was still extremely creamy and wonderful tasting due to the freshly roasted and mashed pumpkins. Trust me, I am not a person with much sweet tooth, but this kheer was so simple and tasty that I gobbled half of it myself for dinner and next day breakfast!
Afterall it is the festivities and what better way to celebrate than some sweet pumpkin pudding. Happy Dasara to all!
Recipe: Pumpkin kheer
1 small pie pumpkin (or ~2C cooked, mashed canned pumpkin)
3C non-fat milk (can use 2% or whole milk)
5 pods cardamom (crushed)
1/8tsp nutmeg powder
- Cut the small pumpkin in half. Scoop out the inner strings and seeds.
- Place the cut sides down on an aluminium foil lined baking sheet. Cover with another aluminium foil.
- Roast in a pre-heated 375F oven for one and half hour or until the pumpkin is soft and fully cooked.
- Remove from oven. Let cool.
- Scoop out the inner roasted flesh (I got about 2C from a small pie pumpkin)
- Heat 1Tbsp ghee/butter in a large pot.
- When the butter is melted, add the pumpkin puree and cook for a couple of minutes.
- Then slowly add milk and water, stirring constantly.
- Add cardamom, nutmeg, sugar and mix well.
- On a low heat, let the mixture come to a slight boil and continue cooking for half an hour stirring constantly.
- Taste and adjust the seasonings per taste.
- Serve warm or cold with garnish of toasted almond slices, saffron and raisins.