Pumpkin Spice Barfi: Easy Keto Indian Fudge
Last updated on October 28th, 2024
This year, celebrate Halloween and Diwali by adding Pumpkin Spice Barfi to your menu, a keto and low-carb recipe with 2g net carbs per serving! These cute Indian fudge treats add a delicious twist to Halloween treats and sweet Diwali delights. Use leftover pumpkin puree, homemade spice mix, and grain-free ingredients to create a tasty and festive goody!
| serving size | carbs | fibre | net carbs |
|---|---|---|---|
| 1 | 8.9g | 6.9g | 2g |
Pumpkin Spice Barfi
This year, Halloween and Diwali decided to double-book themselves on the same day!
Here in Canada, we will enjoy a two-for-one celebration. To spice things up even more, I dabbled in making some Pumpkin Spice Barfi using pumpkin puree, almond flour, ghee, and a homemade pumpkin spice mix. Of course, I couldn’t resist shaping the mixture into little pumpkins, cute, right?
This barfi recipe is so easy to make, especially if you’ve got some pumpkin puree that needs a purpose. These treats are keto-friendly, low carb, and a sly way to dodge those sugar-loaded candy bars and auntie’s insistent barfis during the festivities!
Plus, you can also use up any leftover pumpkin puree to make keto pumpkin muffins.
Why You Will Love Pumpkin Spice Barfi
- Do you have leftover pumpkin puree from Canadian Thanksgiving begging for a purpose? You’ll love how easy it is to try it in a new role as a barfi, Indian fudge!
- Due to their similar texture, these barfis are equally delightful if you like the rich, creamy texture of fudge or the indulgent sweetness of cookie dough.
- If you’re a fan of pumpkin spice flavour, like some of my friends, you’ll adore these barfis! They taste just like pumpkin pie filling but without the pastry shell.
- These barfis are low-carb, keto, and grain-free. They will help you maintain your carb intake goals and stay on track with your weight loss plan.
- It’s a fun recipe that you can get your kids involved in, especially when shaping the dough into pumpkins.
Carbs and Servings Notes
The recipe makes nine sweet barfis, but you can even double the recipe. Each piece contains 2g net carbs and is packed with fibre, thanks to the pumpkin puree as the main ingredient!
under 5g net carbs per serving
- 8.9g of carbohydrates
- 6.9g of fibre
- 2g of net carbs
Ingredients
• Pumpkin Puree
Be sure to use pumpkin puree, not pumpkin pie filling containing sugar.
• Almond Flour
I use the Kirkland Brand from Costco, but Bob’s Red Mill or any good-quality almond flour will work best for this recipe.
• Coconut Flour
Coconut flour absorbs moisture and binds the barfi into a consistent, dough-like state. It also balances out a robust almond taste, which some people may find distasteful.
• Ghee
Ghee is available at most grocery stores in the international aisles or the specialty section. You can also replace it with butter.
• Coconut Milk
Go for unsweetened coconut milk, or use cream, since it helps create those cute pumpkin shapes.
• Sweetener
Monk fruit, erythritol, and swerve are good choices for sweetening this pumpkin barfi. Alternatively, you can replace it with regular sugar if you are not watching carbs.
• Pumpkin Spice Mix
These subtle and manageable spices are typical ingredients for barfis and are coincidentally similar to the pumpkin spice mix. Feel free to use pumpkin spice mix and adjust the taste before preparing the pumpkin shapes.
- Ginger powder
- Cinnamon
- Cardamom powder
- Nutmeg
• Salt
This recipe uses just a dash of salt to help balance the sweetness of the pumpkin, sweetener and spice mix.
How to Make Pumpkin Spice Barfi
1. Mix the spices in a small bowl to make a homemade pumpkin spice mix.
2. Toast the almond and coconut flour in a nonstick pan over medium heat for about five minutes or until a nutty aroma develops. Be attentive to prevent burning.
3. Once the flours are toasted, stir in the blended spices and sweetener. Cook for a couple of minutes.
4. Add the pumpkin puree, ghee, and coconut milk to the mixture.
5. Cook the barfi mixture over low heat, stirring continuously, until it reaches a Play-Doh-like consistency. Adjust the heat as needed to avoid burning.
6. Continue stirring the mixture until it comes together and can be shaped with a spatula. Then, switch off the heat.
7. Let the mixture cool slightly in the pan until it’s safe to handle, about 5 minutes. If it’s too hot, remove the pan from the heat.
8. Divide the mixture into nine portions and shape them into balls.
9. Once shaped, slightly flatten the balls and make a dent at the top with your thumb or finger. Use a toothpick or blunt knife to create ridges along the sides.
10. Finally, place a pumpkin seed or sliced pistachio into the dent to resemble the stem.
11. Place them on a plate to serve immediately or transfer them to a container, cover and keep them at room temperature for up to 2 days, then refrigerate or freeze them.
Useful Tips for Pumpkin Spice Barfi
- Use only pureed pumpkin from a can, not pumpkin pie filling that already contains additives, sugar, and spices.
- Using a toothpick helps score the lines of the pumpkin barfis, but a blunt knife or even a string may also help.
- The barfi mixture is ready to divide into balls when it easily comes away from the pan and can be shaped with a spatula without sticking.
- If the mixture seems too thin, add a teaspoon of coconut or almond flour while allowing it to cook with the mixture.
- Just a heads up, if you’re preparing them for Halloween, these barfis don’t have to look identical since pumpkins come in various shapes and sizes, don’t they?
How to Serve Pumpkin Spice Barfi
Serve these pumpkin spice barfis on a pretty platter alongside your favourite Diwali fare, or pack them in wax paper-lined mini gift boxes to give out as treats to share.
Can I turn pumpkin spice barfi into squares or circles?
If you don’t plan to celebrate Halloween, you can transfer the barfi mixture to a small square or round dish lined with parchment paper.
Once in the dish, sprinkle a generous amount of nuts on top, gently press the mix down, and refrigerate it to firm up.
After it has chilled, carefully lift the barfi, run a knife along the edges to loosen it, and then cut it into nine equally sized pieces. Finally, arrange the pieces on a visually appealing platter before serving.
Storage and Freezing Notes
Storage: The barfi can be stored in the refrigerator for up to 2 weeks if placed in an airtight container. Alternatively, it can be kept at room temperature for about two days in an airtight container.
Freezing: If you’d like to store it longer, you can freeze it for up to 1 month. When you’re ready to enjoy the frozen barfi, let it sit at room temperature to thaw or place it in the refrigerator overnight before serving.
Frequently Asked Questions
How many carbs are in Pumpkin Puree?
A 1/2 cup serving of pumpkin puree contains approximately 7 grams of carbohydrates. Additionally, it provides around 4 grams of dietary fibre, resulting in a net carbohydrate content of 3 grams.
What is traditional barfi made of?
Barfi is traditionally made with milk, khoya, and granulated sugar, mixed in a pan simmered over heat until it reaches a fudge-like consistency.
Can I eat regular barfi on keto?
Barfi is typically made with granulated sugar, milk powder, or condensed milk, so it is not ideal for a keto or low-carb diet. You may get away with eating one small piece, but they are so yummy that you sometimes eat more than one.
Can I use pumpkin spice mix?
Yes, you can use pumpkin spice mix to make delicious pumpkin barfis. It’s a convenient alternative to using individual spices in the recipe.
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Pumpkin Spice Barfi: Easy Keto Indian Fudge
INGREDIENTS
- ½ cup Pumpkin Puree
- ⅔ cup Almond Flour
- 4 tbsp Sweetener
- 2 tbsp Coconut Flour
- 2 tbsp Ghee
- 2 tbsp Coconut milk
- ¼ tsp Ginger powder
- ¾ tsp Cinnamon
- ¾ tsp Cardamom powder
- ⅛ tsp Nutmeg
- ⅛ tsp Salt - pinch
- Pumpkin seeds or slivered pistachios - garnish
INSTRUCTIONS
- Mix the spices in a small bowl to make a homemade pumpkin spice mix.
- Toast the almond and coconut flour in a nonstick pan over medium heat for about five minutes or until a nutty aroma develops. Be attentive to prevent burning.
- Once the flours are toasted, stir in the blended spices and sweetener. Cook for a couple of minutes.
- Add the pumpkin puree, ghee, and coconut milk to the mixture.
- Cook the barfi mixture over low heat, stirring continuously, until it reaches a Play-Doh-like consistency. Adjust the heat as needed to avoid burning.
- Continue stirring the mixture until it comes together and can be shaped with a spatula. Then, switch off the heat.
- Let the mixture cool slightly in the pan until it’s safe to handle, about 5 minutes. If it’s too hot, remove the pan from the heat.
- Divide the mixture into nine portions and shape them into balls.
- Once shaped, slightly flatten the balls and make a dent at the top with your thumb or finger. Use a toothpick or blunt knife to create ridges along the sides.
- Finally, place a pumpkin seed or sliced pistachio into the dent to resemble the stem. Place them on a plate to serve immediately or transfer them to a container, cover and keep them at room temperature for up to 2 days, then refrigerate or freeze them.
RECIPE NOTES
Useful Tips for Pumpkin Spice Barfi
- Using pureed pumpkin is crucial when preparing pumpkin barfi, as pumpkin pie filling has additives, sugar, and spices.d spices.
- Using a toothpick helps score the lines of the pumpkin barfis, but a blunt knife or even a string may also help.
- The barfi mixture is ready to divide into balls when it easily comes away from the pan and can be shaped with a spatula without sticking.
- If the mixture seems too thin, add a teaspoon of coconut or almond flour while allowing it to cook with the mixture.