Mashed Pumpkin is a simple, sweet and savory fall side dish made with fresh pumpkin, butter and maple syrup. It's a great alternative to air fried baby potatoes, mashed sweet potatoes and traditional mashed potatoes, especially when you have extra pie and sugar pumpkins lying around.
Our mashed pumpkin recipe is made with just 4 ingredients and a few pantry-staple seasonings. It's ready to eat in under 30 minutes and pairs perfectly with pecan-crusted chicken tenders, muffin tin meatloaf, ribeye steak and black bean burgers or turkey burgers. Or add it to your Thanksgiving dinner menu!
Want more savory pumpkin recipes? Try our air fried maple-glazed pumpkin cubes, pressure cooker pumpkin risotto and pumpkin chili.
Table Of Contents
What Does Mashed Pumpkin Taste Like?
Mashed pumpkin has a mildly sweet, earthy flavor with a soft, creamy texture. Fresh pumpkins taste slightly nutty too, but when mashed and mixed with butter and seasonings, they turn into a delicious savory side. Unlike traditional potatoes, pumpkins have a naturally sweet flavor, so you want to be careful with adding too many other sweet ingredients (like honey or maple syrup)
What Seasonings Go Well With Pumpkin?
Cinnamon, nutmeg, salt, black pepper, garlic powder, sage, thyme and rosemary all go well with pumpkin recipes.
Can Mashed Pumpkin Replace Mashed Potatoes?
Yes! It's an easy alternative to mashed potatoes and can be served in many of the same ways as potatoes. It's particularly good alongside roasted chicken, turkey, pork or beef stew.
How Do You Make Mashed Pumpkin Creamy?
For creamy mashed pumpkin, make sure the pumpkin is well-cooked and well-strained. Excess water is the biggest enemy when it comes to a thick, creamy texture! Make sure to strain any liquid from the boiled pumpkin, mash it while it's warm and add butter, maple syrup and heavy cream gradually, stopping once it's at the texture and creaminess that you'd like.
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 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.
Can I Microwave The Pumpkin Instead?
Yes, the pumpkin can be microwaved prior to mashing. You can do this with or without peeling the pumpkin first. Place the pumpkin 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. You can also cook your pumpkin in the Instant Pot.
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 it vegan. 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.
Kristina's Tips
- 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.
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
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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