Tried it just like carrot halwa... came out real good. Another recipe out of 25% of Halloween Pumpkin.



About Pumpkin:

Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers. In the United States and Canada, pumpkin is a popular Halloween and Thanksgiving staple. Pumpkin purée is sometimes prepared and frozen for later use.
When ripe, the pumpkin can be boiled, baked, steamed, or roasted. In its native North America, it is a very important, traditional part of the autumn harvest, eaten mashed and making its way into soups and purees. Often, it is made into pie, various kinds of which are a traditional staple of the Canadian and American Thanksgiving holidays. In Canada, Mexico, the United States, Europe and China, the seeds are often roasted and eaten as a snack.
Pumpkins that are still small and green may be eaten in the same way as squash or zucchini. In the Middle East, pumpkin is used for sweet dishes; a well-known sweet delicacy is called halawa yaqtin. In South Asian countries such as India, pumpkin is cooked with butter, sugar, and spices in a dish called kadu ka halwa. Pumpkin is used to make sambar in Udupi cuisine. In Guangxi province, China, the leaves of the pumpkin plant are consumed as a cooked vegetable or in soups. In Australia and New Zealand, pumpkin is often roasted in conjunction with other vegetables. In Japan, small pumpkins are served in savory dishes, includingtempura. In Myanmar, pumpkins are used in both cooking and desserts (candied). The seeds are a popular sunflower seed substitute. In Thailand, small pumpkins are steamed with custard inside and served as a dessert. In Italy, it can be used with cheeses as a savory stuffing for ravioli. Also, pumpkin can be used to flavor both alcoholic and nonalcoholic beverages.
In the southwestern United States and Mexico, pumpkin and squash flowers are a popular and widely available food item. They may be used to garnish dishes, and they may be dredged in a batter then fried in oil. Pumpkin leaves are a popular vegetable in the Western and central regions of Kenya; they are called seveve, and are an ingredient of mukimo,[24] respectively, whereas the pumpkin itself is usually boiled or steamed. The seeds are popular with children who roast them on a pan before eating them.
Commercially canned "pumpkin" puree and pumpkin pie fillings are often made with winter squashes other than the traditionally defined pumpkin, such as butternut squash.

Seeds:

Pumpkin seeds, also known as pepitas, are small, flat, green, edible seeds. Most pumpkin seeds are covered by a white husk, although some pumpkin varieties produce seeds without them. Pumpkin seeds are a popular snack that can be found hulled or semi-hulled at most grocery stores. However, roasting pumpkin seeds (usually scooped out of jack-o-lanterns) is a popular Halloween treat. Per ounce serving, pumpkin seeds are a good source of protein, magnesium, copper and zinc.

Ingredients:


Pumpkin -  5 cups cubed
Brown sugar or regular sugar - 1 cup
(Increase or decrease the amount of sugar according to the sweetness of Pumpkin and your taste)
Cardamom pd - 4 tbsp
Milk - 2 cups
Water - 2 cups
Ghee - 1/4 cup
Slithered almonds - 1 cup

Method:

Cut Pumpkin into Cubes and place it in a big pan and add water and cover and cook till Pumpkin is mashed up completely(takes 30 to 60 min).
Mash it up with a wooden spoon.
Then remove lid and add milk and keep on mixing until all liquid evaporates.
Then add almonds Cardamom pd, sugar and Ghee and keep mixing till no more water is there and halwa don't stick to pan anymore like the consistency of regular halwa.
This whole cooking process may take like 2 hours.
Give time and Cook halwa thoroughly or u will get raw taste of Pumpkin.
Once It's Completely cooked u will feel milky taste rather than Pumpkin taste.

Serve hot or cold. Enjoy the delicious halwa.