Pumpkin Payasam – Indian Pumpkin Vermicelli Pudding

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Last Updated on December 14, 2020 by Chef Mireille

Pumpkin Payasam – Indian Pumpkin Vermicelli Pudding – Payasam is an Indian based pudding that can be made with any variety of fruit, vegetable or grain. This pumpkin version is so delicious!

Pumpkin Payasam - Indian Pumpkin Vermicelli Pudding with text

Payasam or Kheer are milk based puddings from India. They can be made with any variety of fruits, vegetables, grains and even lentils. I LOVE puddings. All and every kind of puddings and custards are top on my list – rice pudding, pannacotta, flan – winter or summer, I love the luscious umami of a delicious pudding.

People have pumpkin pie, but then are often surprised at the variety of desserts I use pumpkin in. Being from the Caribbean, we use pumpkin a lot in both sweet and savory dishes. It is such a versatile ingredients and works in both genres of food. Don’t be afraid of using pumpkin in dishes you wouldn’t normally consider an option. Think out of the box!
What’s called kheer in northern India and payasam in southern India are milk based puddings that are usually eaten chilled. They are usually quite thin, especially the ones made in northern India. I prefer thicker puddings and so adapted this payasam to my personal preference.
Check out some of my other Puddings and Custards if you are as gaga for pudding as I am.

Puddings and Custards

How to Make Payasam

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Pumpkin Payasam LR 9

Pumpkin Payasam LR 3

If you prefer your puddings on the thicker side, this is the payasam for you!

Pumpkin Payasam LR 1

Pumpkin Payasam - Indian Pumpkin Vermicelli Pudding
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Pumpkin Payasam – Indian Pumpkin Vermicelli Pudding

Known as either payasam or kheer, Indian milk based puddings can be made with any variety of vegetables or fruit. This Pumpkin Payasam is very flavorful with the flavors of saffron and rose.
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Dessert
Cuisine: Indian
Servings: 4 people
Calories: 294kcal


  • 2 cups milk
  • a pinch of salt
  • a generous pinch of saffron
  • 1/3 cup roasted vermicelli crushed by hand
  • 1/2 teaspoon  rose water
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1/2 cup jaggery
  • 1 cup cooked mashed pumpkin
  • dried rose reconstituted in hot water garnish
  • chopped pistacchio garnish


  • Combine milk, salt and saffron in a saucepan. Heat milk until very hot, but not boiling on medium heat.
  • Add vermicelli and cook on medium heat stirring constantly for 3-4 minutes.
  • Add rose water, cardamom and ginger.
  • Add pumpkin and cook for 2 more minutes.
  • Add jaggery or other sweetener. Stir to combine. Leave to chill for at least 10 minutes.
  • Add desired garnish.
  • Serve warm or cold.


Calories: 294kcal | Carbohydrates: 48g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 35mg | Sodium: 409mg | Potassium: 273mg | Fiber: 1g | Sugar: 31g | Vitamin A: 198IU | Vitamin C: 7mg | Calcium: 165mg | Iron: 1mg
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