How To Make Pumpkin Mash
This Mashed Pumpkin recipe is sweet and creamy and the perfect holiday side dish. Roasted pumpkin is mashed together with milk, cream and warming spices
FREQUENTLY ASKED QUESTIONS
Can I use milk instead of heavy cream?
I strongly recommend using heavy cream. If you use milk, even whole milk, the mash can end up a bit watery.
Can you make mashed pumpkin in advance?
Yes, you can make this mashed pumpkin recipe a day or two in advance and reheat it in the microwave or over medium heat on the stovetop. Just add a little extra cream or butter to make it creamy again.
What is the best type of pumpkin to use for cooking?
The best type of pumpkin to cook with is a culinary pumpkin. These can often be found as sugar pumpkins, sweet pumpkins or pie pumpkins.
They’re small and their flesh is tender and sweet when cooked. Carving pumpkins or decorative pumpkins are larger with a stringy flesh that will be more watery when cooked. I don’t recommend using this type for this recipe.
STORAGE AND REHEATING
You can freeze it for up to 6 months. Just let the pumpkin cool completely in the fridge and then divide out portions into freezer safe bags or containers and freeze.
To defrost, let thaw in the fridge overnight before reheating. Just note that the mashed pumpkin may be a bit watery.
Reheat leftovers in the microwave or over medium heat on the stovetop. I like to stir in some extra cream or butter to help make it creamy again.
RECIPE INGREDIENTS
1 pound fresh pumpkin, peeled and cut in chunks
2 teaspoons salt
1 tablespoon olive oil
6 tablespoons unsalted butter room temperature
1/4 cup whole milk warm
1/4 cup heavy cream warm
1/4 teaspoon black pepper
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1 tablespoon honey
Fresh sage for garnish
DIRECTIONS ON HOW TO MAKE PUMPKIN MASH
Heat an oven to 400F degrees.
Coat the pumpkin in the salt and olive oil and spread out on a baking sheet.
Roast for 1 hour, mixing halfway through, until pumpkin can be easily pierced with a fork.
Remove from oven and place in a large bowl. Or You boil in water until soft and tender.
Combine all the remaining ingredients and use a potato masher to mash until creamy.
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RECIPE VIDEO
Ingredients
- 1 pound fresh pumpkin, peeled
- 2 teaspoons salt
- 1 tablespoon olive oil
- 6 tablespoons unsalted butter
- 1/4 cup whole milk warm
- 1/4 cup heavy cream water
- 1/4 teaspoon black pepper
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 1 tablespoon honey
- Fresh sage for garnish
Instructions
- Heat an oven to 400F degrees.
- Coat the pumpkin in the salt and olive oil and spread out on a baking sheet.
- Roast for 1 hour, mixing halfway through, until pumpkin can be easily pierced with a fork.
- Remove from oven and place in a large bowl. Or You boil in water until soft and tender.
- Combine all the remaining ingredients and use a potato masher to mash until creamy.