Making Mashed Pumpkin is a simple and delicious way to use this popular winter squash during the fall months. It's a versatile side dish that can be enjoyed with beef, chicken, pork and fish dinners or served at Thanksgiving dinner. It doubles as a baby food puree too! Our mashed pumpkin recipe uses just 4 ingredients and a seasoning blend of 3 warming autumn spices.
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As much as we love our sweet pumpkin recipes during October and November, like pumpkin spice muffins, pumpkin pudding and soft and chewy pumpkin cookies, we love our savory pumpkin recipes too! Mashed pumpkin is a flavorful kid-friendly side dish that mimics traditional mashed sweet potatoes. The texture is soft and creamy making it easy on the palate and the flavor is savory and sweet, which we know kids can't enough of.
Making mashed pumpkin is the same as making other mashed vegetables, such as sweet potatoes, garlic mashed potatoes, acorn squash and homemade pumpkin puree. The cooking process is simple - boil the pie pumpkin in hot water til it's fork tender, then mash and mix with maple syrup, butter, cream and spices til smooth and creamy. This recipe uses 7 simple ingredients that you're likely to have on hand. It's quick too and the kids can easily help you prepare and cook it.
Ingredients
To make this creamy mashed pumpkin recipe you need:
- Pie pumpkin: also called a sugar pumpkin. These are small pumpkins found in the grocery store, pumpkin patches and farmer's markets throughout the season and are specifically for cooking because they are sweet and flavorful. Don't use pumpkins made for carving, as their flesh is stringy and bland.
- Maple syrup: use pure and organic maple syrup for the best flavor. Maple syrup can also be replaced with pure honey.
- Seasonings: we use ground cinnamon, nutmeg and cloves, plus salt and black pepper.
- Heavy cream: you could also use milk.
- Butter
Instructions
- Bring a large pot of water to a boil over high heat while preparing the pumpkin.
- Prepare the pie pumpkin for boiling by washing and drying it thoroughly. Remove the stem and slice the pumpkin in half carefully using a sharp knife. Scoop out the stringy flesh and pumpkin seeds, reserving the seeds for to make roasted pumpkin seeds. Use a vegetable peeler to remove the pumpkin skin (reserve to make pumpkin chips). Slice further into halves or quarters.
- Place the pumpkin halves or quarters into the boiling water. Reduce the heat to medium and boil for 10-15 minutes, until the pumpkin flesh is easily pierced with a fork. Drain.
- Add the heavy cream, butter, maple syrup, ground cinnamon, ground nutmeg, ground cloves, salt and black pepper to the pot. Use a potato masher or immersion blender to mash and combine ingredients until smooth. If necessary, add more heavy cream in ½ tablespoon increments til as creamy as desired. Taste and adjust seasonings to your liking.
Serve warm with your favorite main course.
Variations
- For an even sweeter recipe, use a roasted pumpkin rather than a boiled one. To use a roasted pumpkin, prepare the pumpkin the same as you would for boiling. Place pumpkin pieces on a baking sheet and cook at 400 degrees Fahrenheit for 40-50 minutes. Then follow the recipe for turning the roasted pumpkin into mashed pumpkin.
- For a more savory version, omit the maple syrup. You can also add roasted garlic cloves.
- Make vegan mashed pumpkin. Replace the heavy cream with a non-dairy milk such as oat milk or almond milk and the butter with a vegan butter alternative.
- Make it cheesy by mixing in about ½ cup of grated parmesan cheese.
Tips from the Chef
- Make sure not to use regular carving pumpkins! For the best outcome always use sugar pumpkins (or pie pumpkins).
- For the smoothest texture use an immersion blender when mashing. Alternatively, use a food processor or strong blender.
Serving Suggestions
This recipe makes a great vegetable side with these main courses. It can also be used as a baby food puree.
How To Store
Store in an airtight container for up to 1 week in the refrigerator or in the freezer for up to 6 months. When being stored, liquid may separate from the pumpkin flesh. Just mix it all together and you'll have your creamy mashed pumpkin back!
Recipe FAQs
Yes, the pumpkin can be microwaved prior to mashing. You can do this with or without peeling the pumpkin first. Place the pieces on a microwave safe dish with a little water in it. Microwave on high for about 6-7 minutes, until the flesh is tender and the skin can be peeled away easily. Slice away the skin and mash as the recipe indicates.
Like other winter squashes, pumpkin is made of lots of water which may separate from the flesh when cooked. If yours looks watery before serving, give it a good stir. The texture should be similar to that of mashed sweet potatoes and a little thinner than traditional mashed potatoes. If you think it's still too watery, you can drain some of the liquid (use a cheesecloth for best results) or add cornstarch in 1 teaspoon increments until it's thickened to your liking.
Yes, freeze in freezer-safe storage bags for up to 6 months. Thaw overnight in the fridge.
Recipe
Mashed Pumpkin
Equipment
- potato masher or immersion blender/food processor
Ingredients
- 1 lb sugar pumpkin, also called pie pumpkin
- 2 tablespoon heavy cream
- 2 tablespoon butter
- 1 tablespoon maple syrup
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛-1/4 teaspoon freshly ground black pepper
Instructions
- Bring a large pot of water to a boil over high heat while preparing the pumpkin.
- Prepare the pie pumpkin by washing and drying it thoroughly. Remove the stem and slice the pumpkin in half carefully using a sharp knife. Scoop out the stringy flesh and pumpkin seeds, reserving the seeds for to make roasted pumpkin seeds. Use a vegetable peeler to remove the pumpkin skin (reserve to make pumpkin chips!). Slice further into halves or quarters.
- Place the pumpkin halves or quarters into the boiling water. Reduce the heat to medium and boil for 10-15 minutes, until the pumpkin flesh is easily pierced with a fork. Drain.
- Add the heavy cream, butter, maple syrup, ground cinnamon, ground nutmeg, ground cloves, salt and black pepper to the pot. Use a potato masher or immersion blender to mash and combine ingredients until smooth. If necessary, add more heavy cream in ½ tablespoon increments til as creamy as desired. Taste and adjust seasonings to your liking.
Notes
Nutrition
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