This creamy mashed pumpkin recipe is a delightful, savory twist on traditional mashed sides. Smooth, buttery, and lightly flavored with garlic and Parmesan, it’s a perfect fall or winter side dish that complements roasted meats and hearty mains beautifully.
Why You’ll Love This Recipe
This dish offers a lighter, more flavorful alternative to mashed potatoes. Its velvety texture and naturally sweet pumpkin flavor make it comforting yet refined. Plus, it’s simple to prepare and full of nutritious goodness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 small pumpkin (3 pounds whole, about 2 pounds peeled and cleaned)
¼ cup heavy cream
½ cup grated Parmesan cheese
2 teaspoons minced garlic
1 teaspoon kosher salt (or ½ teaspoon of regular salt)
¼ teaspoon black pepper
Directions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Microwave the pumpkin for one minute on each side to slightly soften.
Cut off the stem, then slice the pumpkin in half and scoop out the seeds and pulp.
Place the halves cut side down on the baking sheet and roast for 30–40 minutes, until fork-tender.
Scoop the cooked flesh into a food processor. Add heavy cream, Parmesan, garlic, salt, and pepper.
Blend until smooth, stopping once to scrape down the sides.
Serve immediately while warm.
Servings and timing
Serves 6 people
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Variations
Sweet version: Omit garlic, salt, pepper, and Parmesan. Add 1 tablespoon honey, ½ teaspoon cinnamon, and use 4 tablespoons unsalted butter instead of cream.
Dairy-free: Substitute coconut cream for heavy cream and nutritional yeast for Parmesan.
Spicy twist: Add a pinch of cayenne or smoked paprika for a little heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave at 50% power, stirring occasionally. If the mash thickens too much, stir in a splash of cream or water until smooth again.
FAQs
How do I choose the right pumpkin for mashing?
Use small sugar or pie pumpkins—they’re sweeter and less watery than large carving pumpkins.
Can I use canned pumpkin instead of fresh?
Yes, but the flavor and texture will be slightly different. Use about 2 cups of canned pumpkin puree.
Can I make this recipe ahead of time?
Absolutely. Make it up to 2 days in advance, store it covered in the fridge, and reheat before serving.
Can I freeze mashed pumpkin?
Yes. Let it cool, then freeze in airtight containers for up to 2 months. Thaw in the fridge before reheating.
Can I use milk instead of heavy cream?
You can, but the texture will be less creamy. Whole milk is the best substitute.
What can I serve with mashed pumpkin?
It pairs beautifully with roasted chicken, baked salmon, or grilled lamb.
How can I make this vegan?
Replace the heavy cream with coconut cream and use vegan cheese or nutritional yeast.
How do I prevent watery mash?
Roast rather than boil the pumpkin, and use small sugar pumpkins to avoid excess moisture.
Can I use pre-cut pumpkin?
Yes, pre-cut pumpkin cubes work well. Adjust the roasting time to 20–25 minutes.
Is mashed pumpkin healthy?
Yes, it’s rich in vitamins A and C, fiber, and antioxidants, while being naturally low in calories.
Conclusion
Creamy mashed pumpkin is a comforting, flavorful side dish perfect for the colder months. With its silky texture and subtle savory notes, it’s a great way to elevate your meal while adding seasonal flair. Whether you make it classic or sweet, this recipe is sure to become a fall favorite.
