For Pumpkin and Pasta Kheer we need:
1 cup Pumpkin puree(cook the pumpkin without its skin and seeds and then puree it)
½ cup Pasta ( I have used shell pasta)
2 cups Milk
¼ th cup Sweetened condensed milk
¼ th cup Sugar
1tbsp Cardamom powder
Bring boil both milk and sugar together cook until the milk get half reduced in low flame.
Meanwhile cook the pasta in hot water and drain it when done and keep aside.
Now add the pumpkin puree condensed milk to the boiled milk and bring again to boil, put the flame in simmer and cook them for few minutes.
Add the cooked pasta, keep the flame in medium, and cook until they get mixed well(this takes about 5 minutes).
Finally add the cardamom powder to the kheer, stir it well and switch off the stove.
Garnish with nuts of your choice. I have used blackcurrants which gave a different taste to the kheer.