Mashed pumpkin has a creamy texture and delicate flavor. It’s a delicious, healthier alternative to mashed potatoes or sweet potatoes.
I was completely unaware that one could make pumpkin mash until I had dinner at a friend’s house. She served a bowl with an innocent-looking pile of what appeared to be mashed sweet potatoes. Upon inquiring, she informed me that this was in fact mashed pumpkin.
I took a tentative taste and was completely and hopelessly enamored with the delicate creaminess of the dish. Now, every year when these cute small pumpkins show up at the grocery store, I add this recipe to my weekly rotation.
How to make mashed pumpkin
It’s easy! Scroll down to the recipe card for the detailed instructions. The basics? You cube the pumpkin and cook in the microwave. Then mash it in your food processor with a little heavy cream, Parmesan and spices. I flavor this delicious mashed pumpkin with garlic and Parmesan. And I add just enough heavy cream to achieve a smooth, creamy texture.
What pumpkin to use?
Use small sugar pumpkins to make mashed pumpkin. The large pumpkins have watery, stringy flesh and are not very flavorful. They’re great for carving, not for eating.
Can I microwave pumpkin?
Yes! For this recipe, I cut it first into cubes and then microwave the cubes (see recipe card for full instructions). I never tried microwaving it whole (like I do with microwave spaghetti squash). Although it looks like it can be done.
How can I thicken my mashed pumpkin?
I find that adding 1/2 cup of grated Parmesan, as detailed in the recipe card below, helps to considerably thicken it.
What about leftovers?
One of the best things about mashed pumpkin, unlike mashed potatoes, for example, is that leftovers keep very well in the fridge, in a sealed container, for 4-5 days. Gently reheat them in the microwave, covered, on 50% power. Sometimes the mash becomes a bit too thick after 2-3 days in the fridge. So I stir in a bit more heavy cream, or even just water.
- 1 small pumpkin, 3 lb. whole, 2 lb. peeled and cleaned
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan
- 2 teaspoons minced garlic
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- Wash and dry the pumpkin. Using a very 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 an ice cream scoop to scoop out the seeds and the pulp, saving the seeds and washing them to make delicious roasted pumpkin seeds.
- Using a vegetable peeler, peel each pumpkin half, then slice it into 1-inch-thick slices. Cube the slices into 1-inch cubes.
- Place the pumpkin cubes in a large, microwave-safe bowl. Cover with cling wrap and microwave on high for 15 minutes, stopping once to stir the pieces, until very tender.
- Transfer half the cooked pumpkin cubes to your food processor. Process briefly, until finely chopped. Transfer to a bowl. Add the remaining pumpkin cubes and process them too until finely chopped.
- Return the first batch of finely chopped pumpkin to the 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.