Pumpkin Halwa / Pumpkin Burfi
This Pumpkin Halwa (or Pumpkin Burfi) is a comforting Indian sweet made for festive moments and special occasions. Naturally free from dairy, nuts, and gluten, it fits beautifully into gluten free dessert options while still feeling rich and indulgent. With the natural sweetness of pumpkin and warm aromatic notes, it’s an inviting treat for everyone.
January 3, 2026
Pumpkin Halwa is a beloved Indian sweet known for its vibrant color, soft texture, and festive appeal. This allergen-safe version keeps the soul of traditional halwa intact while making it suitable for gluten and dairy free recipes. Pumpkin is cooked, blended, and gently simmered with sugar, cornflour, and spices until thick and glossy. Finished with lemon and saffron, this dessert offers balance, warmth, and comfort, making it a wonderful choice among vegan dessert ideas for celebrations and family gatherings.
Pumpkin Halwa / Pumpkin Burfi
Serving
3–4 people
Prep Time
10 minutes
Cook Time
20–25 minutes
Total Time
35 minutes
Free From :
✅ Wheat-Free · ✅ Peanuts-Free · ✅ Tree-Nuts-Free · ✅ Dairy-Free · ✅ Eggs-Free · ✅ Soy-Free · ✅ Sesame-Free · ✅ Fish-Free · ✅ Shellfish-Free · ✅ Vegan · ✅ Gluten-Free
Ingredients
- Pumpkin — cut into cubes — 2 cups
- Sugar — ½ cup
- Cornflour — 1 tbsp
- Water — 2 cups (divided)
- Sunflower seeds — 1 tbsp
- Cardamom powder — ½ tsp
- Lemon juice — ½ lemon
- Olive oil — 1 tbsp
- Saffron strands — few, for garnish
- Salt — a pinch
Method
- Cook the pumpkin: Add pumpkin cubes and 1 cup water to a pot. Cover and cook for 7–8 minutes on medium heat or until soft.
- Make the slurry: Mix cornflour with 1 cup water until smooth and lump-free.
- Blend the pumpkin: Once cooled, strain extra water and blend the pumpkin into a smooth puree.
- Cook the halwa: Heat a heavy-bottomed pan on medium heat. Add the pumpkin puree, sugar, and a pinch of salt. Stir until the sugar melts.
- Thicken the mixture: Add cornflour slurry and cook, stirring continuously. Once it starts to thicken, add sunflower seeds, cardamom powder, and lemon juice.
- Add oil & finish: As the mixture thickens and begins to leave the pan’s sides, add olive oil. Cook 3–4 minutes until it forms a soft, pliable mass.
- Set the burfi: Spread the mixture on a greased tray, garnish with saffron strands, and refrigerate for 2 hours.
- Serve: Cut into cubes or enjoy warm as halwa!
Recipe Notes:
- Adjust sweetness to your liking by reducing or increasing sugar slightly.
- Cornflour helps the halwa set, skip it if you prefer a softer halwa texture.
- Olive oil gives a light finish, but you can use coconut oil for added flavor.
- Lemon juice enhances the taste and helps balance sweetness.
- Add a sprinkle of roasted pumpkin seeds for a crunchy topping.
Conclusion:
This Pumpkin Halwa (or Burfi) is a celebration of flavor and inclusivity, warm, aromatic, and allergy-friendly. With no dairy, nuts, or gluten, it’s perfect for festive tables or cozy evenings alike. Each bite captures the essence of traditional Indian sweets comforting, indulgent, and full of love minus the worry of allergens.
FAQ
-
Yes, you can substitute sugar with jaggery for a richer, earthy flavor.
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Cook a little longer until the mixture forms a thick dough-like consistency before setting.
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Yes, but it adds a lovely brightness that balances the sweetness.
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What other seeds can I add?
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It’s best enjoyed fresh or refrigerated for up to 3 days. Freezing may alter the texture.
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ABOUT AUTHOR
Hi! I’m Nimisha C..
My tryst with cooking began when we got to know about food allergies for our son. Taken aback with the shock and restrictions that his diet had and also worried about nutrition...
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