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Love is in my Tummy

Plant-based flavor

July 11, 2016 By Tina Dawson 13 Comments

Pumpkin Halwa Pastry Tarts

Pumpkin Halwa Pastry Tarts

If you are a South Indian like me, or have South Indian friends, you’ve probably had several versions of Pumpkin halwas by now. But my version puts together this exotic Indian dessert into an elegant container! Pumpkin Halwa Pastry Tarts are perfect party desserts, something you can take to a bake sale or even sell at your local  Farmer’s market next weekend. And you won’t believe how simple it is.

Pumpkin Halwa Pastry Tarts 2

If you want to make this in advance for a party, make the halwa the night before and refrigerate until you need it. Thaw the puff pastry while the main courses are being served and while someone’s clearing the table, fill into the puff pastry, bake and in 20 minutes, you are done!

You start off by peeling and de-seeding the pumpkin. Then  grate through a fine mesh grater (not the one that gets you just mush), and squeeze the liquid out of the flesh. Reserve both the flesh and the squeezed juice, don’t throw anything out.

I have been finding it slightly hard to find white pumpkin at my local grocery but if you do, grab it! I found that a little over 1lb of white pumpkin gave me just 1/2 cup of flesh and all the rest was just water! Seriously – 1/2 cup flesh to more than 2 cups of water!!! That’s insane!

Which also means that pumpkins are great weight-loss foods, with almost no calories, but rich in minerals, vitamins, fiber and anti-oxidants. So this dessert, is a good compromise for those watching what they eat.

Grated White Pumpkin

When I say white pumpkin, I am referring to the green skin-white flesh kind. I’m not sure what it’s called, but if you do, let me know in the comments below.

White Pumpkin

Cook this pumpkin liquid in a medium pan, until it’s reduced by half. Then add in the squeezed pumpkin flesh, saffron and sugar. If you don’t have any saffron, substitute with a pinch of yellow food color. If you have neither, move on and don’t worry about it too much. Keep stirring until all the liquid dissipates and you are left with a thick mass. Stir in ghee and roasted cashews and remove from heat.

This Kasi Halwa or White Pumpkin Halwa – is good on its own, and the first time I made it with the intention of making this pastry tart, I ended up eating all of it shamelessly in the name of ‘tasting’ and the pastry sheets stayed safe and unused in the freezer. It’s that good! Sweet, crunchy, flavoured and coloured golden by the saffron – it is quite a delight!

White Pumpkin Halwa Kasi Halwa

This quantity makes just enough to serve two people as halwa, but turn it into a pastry tart and 9 people can enjoy it! Ah-ha!

There are so many different ways to shape the puff pastry, I just picked this one. You cut up the thawed puff pastry sheet into 9 squares – I just buy Pepperidge Farms Puff pastry sheets, but if you are making it yourself, you will need a 9.5″ x 9.5″ sheet about 1/4″  thick.

Pumpkin Puff Pastries In-progress0

Fold each square into a triangle and make two incisions (see above picture). Open up the square, and fold the top cut down. Then overlap the bottom cut, folding it upwards. Easy!

Fill the centers with the cooled, pumpkin halwa. Make sure to pile it up, because as the puff pastry rises in the oven, you don’t want the filling to get hidden.

Pumpkin Puff Pastries In-progress

Bake for 20 minutes and you are done! Just wait for it to cool a little before devouring them all in one sitting.

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram (@loveisinmytummy) or Twitter (@loveisinmytummy). I’d love to see what you cook from here and will share it with pride on my social media feeds.

Pumpkin Halwa Pastry Tarts

Created by Tina Dawson on July 11, 2016

Pumpkin Puff Pastries In-progress

  • Prep Time:20m
  • Cook Time:25m
  • Total Time:45m
  • Serves: 9
  • Yield: 9

Ingredients

  • 1 lb white pumpkin
  • 1/2 c sugar
  • 1 pinch saffron (optional)
  • 1 tsp. vegetable oil / ghee
  • 5 -8 cashews, chopped
  • 1 sheet of puff pastry (I used Pepperidge Farms - 9.5" x 9.5")

Instructions

Make the Halwa

  1. Grate the pumpkin (medium-fine) and squeeze all the juice out. Set aside both pumpkin and juice.
  2. Melt the ghee (or oil) and fry the cashews until golden brown. Set aside.
  3. In a medium pan, boil the pumpkin juice until it reduces to half. Once it's reduced, add the pumpkin, saffron and sugar.
  4. Keep stirring until all the liquid dries out. Pour in the cashew and ghee(oil) and remove from heat. Let it cool completely.

Assemble the pastry

  1. Thaw out the pastry sheet according to package instructions.
  2. Cut into 9 squares after dusting lightly with flour. Fold into a triangle, cut a 'V' shape then open it out. Fold down the top cut, and fold up the bottom cut. You'll see a more detailed explanation in the image above.
  3. Fill the center with a tablespoon of the filling, piling it high.
  4. Bake in a preheated oven at 400°F/200°C for 15-20 minutes.
  5. Let cool on a wire rack completely and enjoy!
Source: Adapted from Surasa's Kitchen
  • Print
Pumpkin Halwa Pastry Tarts Pin

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Filed Under: 5 Ingredients or less, All Recipes, Cuisines, Desserts, Indian, Vegetarian Tagged With: 5 ingredients or less, Dessert, Indian, Pastry, Recipes, Served with tea, South Indian, Vegetarian

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Reader Interactions

Comments

  1. Nita says

    June 7, 2021 at 2:41 am

    I guess it is called Ash Gourd (Petha)

    Reply
  2. Neli @ Delicious Meets Healthy says

    July 11, 2016 at 10:33 pm

    Wow, these pastry tarts look fantastic! Can’t wait for pumpkin season to give this recipe a try!

    Reply
    • Tina Dawson says

      July 12, 2016 at 8:42 am

      Yaay!!!

      Reply
  3. Lisa | Garlic + Zest says

    July 11, 2016 at 9:02 pm

    Amazing how you make these! They look so good!

    Reply
    • Tina Dawson says

      July 12, 2016 at 8:42 am

      Thanks Lisa!!! I’m glad you liked them, they’re quite delicious for something that needs no hassle!

      Reply
  4. Sarah says

    July 11, 2016 at 8:22 pm

    Only a couple of months until “pumpkin everything” season in my area…I can’t wait and these Halwas look like a perfect new recipe to try! Thanks so much for sharing!

    Reply
    • Tina Dawson says

      July 11, 2016 at 8:38 pm

      It’s a refreshing change to the regular Pumpkin pie, Sarah! I really hope you give this a try….

      Reply
  5. maria says

    July 11, 2016 at 7:18 pm

    Always looking for pumpkin recipes …this one looks wonderful. Pinning it for later. Thanks for sharing 🙂

    Reply
    • Tina Dawson says

      July 11, 2016 at 8:12 pm

      Let me know how you liked them, when you do try them Maria!

      Reply
  6. Karyn Ryan says

    July 11, 2016 at 6:25 pm

    Hi.. I’ve only ever used pumpkin at Halloween.. this makes a big change from pumpkin pie..looks do delicious & differernt

    Reply
    • Tina Dawson says

      July 11, 2016 at 6:28 pm

      Thanks Karyn! You should give this a try, something as delicious and versatile as pumpkin shouldn’t be restricted to one celebration!

      Reply
  7. Vanitha Bhat says

    July 11, 2016 at 6:21 pm

    Hi Tina,
    Love it!! A good and innovative idea to create a fusion of halwa and pastry sheets dessert!!! A good party dish.
    Beautiful blog; an inspiration for a new blogger like me 🙂

    Reply
    • Tina Dawson says

      July 11, 2016 at 6:29 pm

      Thanks Vanitha! I love giving makeovers to our ancient and classic desserts. I think it’s time they had a little fun, and thought of a little differently on the global stage!

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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