Mashed pumpkin has a creamy texture and delicate flavor. It's a delicious alternative to mashed potatoes or sweet potatoes. This recipe makes six generous servings, and the leftovers are really good. You can gently reheat them in the microwave.
As much as I enjoy pumpkin pie or pumpkin muffins, I enjoy savory pumpkin dishes even more, and I make them often in the fall and winter. This mashed pumpkin recipe is so good! It has a more delicate texture and flavor than mashed potatoes or mashed sweet potatoes. My entire family loves it, including The Picky Eater.
Ingredients
You'll only need six simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Small pumpkin: The small ones, marketed as "sugar pumpkin," taste better than the large ones.
- Heavy cream: You'll only need ¼ cup, which adds wonderful creaminess and flavor.
- Grated Parmesan: Make sure you use finely grated, not coarsely shredded parmesan. The parmesan adds flavor and also helps thicken the mash.
- Minced garlic: Mince it by yourself or use the stuff that comes in a jar. Freshly minced is tastier, but jarred is obviously easier.
- To season: Kosher salt and black pepper.
Variations
You can make a sweet version of this recipe by omitting the salt, pepper, garlic, and parmesan and adding a tablespoon of honey and ½ teaspoon of ground cinnamon. If you go this route, to ensure a thick mash, use 4 tablespoons of unsalted butter instead of heavy cream.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
You start by cooking the pumpkin. One way to do that is to cut it in half and bake it in the oven. Another option is cubing the pumpkin and cooking it in the microwave.
Next, mash the cooked pumpkin in your food processor with heavy cream, parmesan, garlic, salt, and pepper.
That's it! Your delicious mash is ready. Serve it immediately.
Expert Tip
You should use small sugar pumpkins in this recipe. Large pumpkins have watery, stringy flesh and are not very flavorful. They're great for carving, not for eating. The photo below shows large carving pumpkins on the left and small pie pumpkins on the right. Use the small ones!
Recipe FAQs
Yes! Sometimes, instead of baking it, I cut the pumpkin into cubes and microwave the cubes. See the recipe card's Notes section below for details.
I strongly recommend using heavy cream. If you use milk, even whole milk, the mash won't be as creamy.
Again, not recommended. In addition to adding flavor, grated parmesan also improves the texture of this mash, making sure it's nice and thick and not thin and watery.
Serving Suggestions
When I cook the pumpkin in the oven, I like to serve mashed pumpkin with main courses I can cook in the same 425°F oven. So, I often serve it with one of the following:
Storing Leftovers
Unlike mashed potatoes, one of the best things about this recipe is that the leftovers keep well in the fridge, in a sealed container, for 3-4 days. Gently reheat them in the microwave, covered, at 50% power.
Sometimes, the mash becomes a bit too thick after 2-3 days in the fridge. So, I simply stir in a bit more heavy cream, or even just water, to return it to the right consistency.
More Pumpkin Recipes
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Recipe Card
Creamy Mashed Pumpkin
Video
Ingredients
- 1 small pumpkin - 3 pounds whole, 2 pounds peeled and cleaned
- ¼ cup heavy cream
- ½ cup parmesan - grated, not shredded
- 2 teaspoons garlic - minced
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- Wash and dry the pumpkin. Place it in the microwave and microwave it for one minute on each side to slightly soften.
- Using a sharp chef’s knife and a back-and-forth sawing motion, cut a thin slice off the stem end. Place the pumpkin on this newly formed flat area and, again using a back-and-forth sawing motion, cut it in half.
- Use a large metal spoon to scoop out the seeds and pulp, saving the seeds and washing them to make roasted pumpkin seeds if you wish.
- Place the two pumpkin halves, cut side down, on the prepared baking sheet. Roast the pumpkin until fork-tender, for 30-40 minutes at 425°F.
- Using a large metal spoon, remove the cooked pumpkin flesh from the skin and place it in your food processor. Add the heavy cream, parmesan, minced garlic, salt, and pepper.
- Process until smooth, about 1 minute, stopping once to scrape the sides with a spatula.
- Serve immediately.
Notes
- You should use small sugar pumpkins in this recipe. Large pumpkins have watery, stringy flesh and are not very flavorful. They're great for carving, not for eating.
- To cook the pumpkin in the microwave, after cutting it in half and removing the pulp and seeds, use a vegetable peeler to peel each pumpkin half, then slice them into 1-inch-thick slices. Cube the slices into 1-inch cubes. Place the pumpkin cubes in a large, microwave-safe bowl. Add ¼ cup of water. Cover and microwave on high for 15 minutes, stopping once to stir the pumpkin pieces, until very tender. Drain and add the cubes to the food processor (gently mash them if needed to help them fit in).
- You can keep the leftovers in a sealed container in the fridge for 3-4 days. Gently reheat them in the microwave, covered, at 50% power. Sometimes, the mash becomes a bit too thick after 2-3 days in the fridge. So, I simply stir in a bit more heavy cream, or even just water, to return it to the right consistency.
Nutrition per Serving
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Eliana says
This was delicious! My 1 year old and my toddlers couldn’t get enough of this mash. I served it with steak. The only change I made was using only half the salt and it was perfect!
Vered DeLeeuw says
Yay! Glad this was a success, Eliana!
Scott Young says
Can I reheat other than microwave
Vered DeLeeuw says
Hi Scott,
Great question! Yes. You can add a tablespoon of water and reheat on the stovetop over low heat.
Debbie says
I made this as a side for our dinner tonight. I've got roasted pumpkin in my freezer from last year. After adding the ingredients I processed it in my food processer to make it smooth. Very tasty.
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Debbie! Thank you for the comment.
Anne says
I've been looking for these recipes for ever and now I've found you... hapiness
Vered DeLeeuw says
Yay! I'm so glad, Anne! I hope you like my recipes.