Pumpkin Halwa Pie

• 1 tbsp ghee or unsalted butter
• 2 cups packed grated fresh pumpkin
• 370 ml can evaporated milk
• 1/2 cup sugar
• 2 tbsp ground almonds
• 1/4 tsp cardamom powder
• 1 frozen pie shell or several small frozen tart shells, thawed
• Whipped cream for garnish, optional

Melt ghee in deep non-stick skillet over medium high heat. Add grated pumpkin; mix well and sauté 5 minutes. Add evaporated milk, mix well. Cover skillet partially, reduce heat to medium low and cook 10 minutes until pumpkin is softened.

Uncover skillet, increase heat to medium, add sugar. Cook until all liquid is absorbed and halwa is almost dry, about 25–30 minutes. Fold in ground almonds and cardamom powder. Turn off heat.

Preheat oven to 350F. Place pie or tart shell on baking sheet. Fill generously with pumpkin halwa, tamping down slightly to even it out. Bake 30 minutes until pastry is cooked and golden. Cool slightly, cut into slices and serve garnished with a dollop of whipped cream if desired.

Serves four