Heat ghee in a deep pan and fry cashew nuts until golden. Remove and set aside. 

In the same pan, add milk and bring it to a boil. 

Keep stirring constantly to prevent the milk from sticking to the bottom. Continue to cook the milk this way for 5 minutes. 

After that, add in the cooked, mashed pumpkin. 

Give it a good mix and let it simmer in the milk or until the mixture thickens slightly.

Next, sprinkle in the sugar and give it a good stir until it dissolves and blends in nicely. 

Then, toss in the cardamom powder, nutmeg, sliced almonds, and pistachios. 

Stir gently and cook on a low flame until the kheer is creamy and thickens to the desired consistency.

Toss those fried cashews back into the kheer. 

Turn off the heat and let it sit for a few minutes before serving.