Baby Pumpkin


About Baby Pumpkin 

Baby pumpkin is a plump, nutritious orange vegetable that is high in nutrients. It is low in calories while being high in vitamins and minerals, which are also found in its seeds, leaves, and juices. Pumpkin can be used in a variety of dishes, including desserts, soups, salads, preserves, and even as a substitute for butter.

Nutritional facts of  Baby Pumpkin 

Baby Pumpkin contains 49 calories, 12 grams of carbohydrates, 3 grams of fiber, 2 grams of protein, 49% vitamin K, 19% vitamin C, and 16% potassium. It also contains 11% copper, magnesium, and riboflavin.

Storage and uses Baby Pumpkin 

Baby Pumpkin should be kept in a cool, dry location, such as your garage. Pumpkins should be stored upside down (so the stalk is on the bottom). Use a piece of cardboard as a mat for the baby pumpkin instead of placing it directly on the floor. Pumpkins can be stored in this manner for up to 3-4 months.

Benefits of Baby Pumpkin 

Aside from beta carotene, baby pumpkins contain vitamin C, vitamin E, iron, and foliate, all of which help to strengthen your immune system. More pumpkin in your diet can help your immune cells work better to fight germs and heal wounds faster.

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Pumpkin Kheer

Pumpkin Kheer



  • 2 cups of 1 inch pieces of diced pumpkin or roughly 250 grams of pumpkin
  • 3 cups of milk
  • 3 to 4 tbsp of sugar or as per your taste
  • 5 finely sliced almonds
  • 5 finely sliced pista
  • 5 roughly chopped cashew nuts
  • 1 tsp of ghee
  • ½ tsp cardamom powder
  • ½ tsp nutmeg
  • ¼ to ½ tsp cinnamon


  • Chop and peel the pumpkin to roughly 1 inch pieces. Take two cups of such pieces. (roughly 220 grams)
  • Discard the stringy inner portion. (you can save the pumpkin seeds, wash and dry them and use as a a snack or as additions to other recipes)
  • Cook these pieces in a pressure cooker adding 3 cups of water. Turn off the heat after 2 whistles. Allow the pressure to release naturally. (while the pumpkin is cooking, you can slice the nuts and powder the cardamom/choti elaichi, nutmeg/jaiphal and keep them ready)
  • You can also cook the pumpkin in an open pan, to do this, simmer in a pot of water until soft.
  • Then strain the cooked pumpkin and discard the water.
  • Now, mash the cooked pumpkin pieces using a fork or potato masher.
  • Roughly chop the cashew nuts. Then, in a thick bottomed, deep pan, add a teaspoon of ghee or oil. Fry the broken cashew nuts until golden brown. Take them out of the pan, keep them aside until needed. This step is optional. You can just add finely sliced nuts after the kheer is fully cooked.
  • In the same pan, add 3 cups of milk. Bring it to a boil by heating it on a low to medium flame.
  • Once it comes to a boil, simmer and keep stirring it now and again, taking the ladle deep into the pan, touching the bottom. This is to avoid the milk catching at the base. Continue cooking the milk this way for 5 minutes. Keep clearing the sides and the base as it cooks. Keep the heat low enough to allow it to boil but not spill over.
  • After 5 minutes, add the cooked, mashed pumpkin puree. Mix well. Mash lumps of pumpkin is any. Bring this to a boil.
  • Next add 3 to 4 tablespoons of sugar. Again stir to allow the sugar to dissolve and get mixed in. This will need about 1 to 2 minutes.
  • As the sugar dissolves, if not done already, powder the cardamom and grate the nutmeg, slice the almonds, pistachios. Keep these ready.
  • Add ½ teaspoon of cardamom/hari elaichi powder, ½ teaspoon of nutmeg/jaiphal powder, half the quantity of sliced nuts, mix and turn off the heat.
  • If you wish you can add ¼ to ½ teaspoon of cinnamon/dal chini powder also. Add and mix well.
  • Offer the pumpkin kheer garnished with the remaining sliced nuts to the goddess and/or share with your family.



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