Mashed Pumpkin

Mashed Pumpkin is sweet, creamy and the perfect side dish for Christmas or Thanksgiving with roasted pumpkin, milk, cream and warming spices.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 223kcal

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.
Combine all the remaining ingredients (except sage and hazelnuts) and use a potato masher to mash until creamy.
Add additional salt if necessary and serve sprinkled with crushed hazelnuts and chopped sage leaves.

While I bought a whole pumpkin and cut it into pieces myself, sometimes you can find pre-cubed pumpkins at the grocery store.
If you’re using a whole pumpkin, keep the seeds and make roasted pumpkin seeds.
If you’re not sure how to peel and cut a pumpkin, here's a helpful video on how to quickly peel, seed and cut a pumpkin.
Don’t use large decorative pumpkins for this recipe as their flesh is watery and stringy.
To ensure even cooking, cut the pumpkin into roughly the same size chunks. The larger the chunks, the longer they will take to roast.
You’ll want to make sure your butter is at room temperature and your milk and cream are warmed so the pumpkin doesn’t cool down too much as it’s mashed.
I don’t recommend using low fat milk as this will make the pumpkin mash a little thin.
The pumpkin will mash easily, so I don’t recommend using a blender or a food processor. A potato masher, ricer or even a fork will work fine.
Be careful not to over mash the roasted pumpkin as it can start to take on a gummy texture.