The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This velvety mashed pumpkin recipe is a creamy blend of roasted pumpkin, maple syrup, and warm autumn spices.
This recipe costs approximately $3.75 to make. It makes six servings for about $0.62 per serving.
I love Thanksgiving and Christmas dinner, but I do not love all the unhealthy side dishes. That is where my recipe for Mashed Pumpkin comes in. They are a savory delight with a creamy, delicate texture.
The natural sweetness of the pumpkin combines beautifully with the warm fall spices. Even better is how much you will love how quickly and easily this healthy side dish comes together, giving you more time to focus on preparing the main dish and other side dishes for your holiday dinner.
Mashed Pumpkin is the perfect complement to your Fall dinners and holiday meals. Skip traditional mashed potatoes and make this Mashed Pumpkin recipe instead.
What You’ll Love About Mashed Pumpkin
- Health Benefits: Mashed Pumpkin is a healthy alternative to mashed potatoes. Pumpkin is full of antioxidants that can benefit healthy well-being.
- Naturally Sweet Flavor: Mashed Potatoes with pumpkin as the base has a naturally sweet and nutty flavor. The sweet flavor is only enhanced with butter, brown sugar, cinnamon, maple syrup, and nutmeg.
- Simple Preparation: This recipe takes ten minutes to prepare and only thirty minutes to cook. You will be able to make the recipe easily.
- Comfort Food: We all love comfort food and look forward to it, especially during the holidays. But we do not love the extra calories! Now, you can enjoy healthy comfort food with warm Fall flavors without the guilt.
Mashed Pumpkin Ingredients and Estimated Cost:
- 1-2 small pumpkins – $2.48
- 2 Tablespoons olive oil – $0.28
- 1 teaspoon kosher salt – $0.02
- 2 Tablespoons maple syrup – $0.66
- 1 Tablespoon unsalted butter – $0.14
- ½ teaspoon ground cinnamon – $0.02
- ½ teaspoon ground allspice – $0.11
- ¼ teaspoon ground nutmeg – $0.04
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in September 2023.
How To Cook Mash Pumpkin
***For complete recipe instructions, see the recipe card below.
- First, preheat the oven to 425 degrees F and line a rimmed cookie sheet with parchment paper.
- Next, slice the pumpkin in half and clean out the seeds.
- Set the pumpkin on the cookie sheet, drizzle it with olive oil, and sprinkle it with salt.
- Flip the pumpkin to cut side down and bake for twenty to thirty minutes.
- Cool the pumpkin until it is ready to handle, and then scoop out the flesh and place it in a food processor.
- Next, add the maple syrup, butter, and spice and mix until creamy.
- Finally, serve with butter and chopped fresh parsley.
Mashed Pumpkin Recipe Variations
- Savory Herb Mashed Pumpkin: Instead of sweet spices, try savory herbs like thyme, rosemary, or sage. Add minced garlic or roasted garlic for extra flavor. Omit the maple syrup and opt for a drizzle of olive oil and a dash of black pepper.
- Coconut Curry Pumpkin Mash: Replace the olive oil with coconut oil. Add curry powder, ground ginger, and a splash of coconut milk to the pumpkin before processing. Top with toasted coconut flakes and chopped cilantro for garnish.
- Honey and Roasted Nuts Pumpkin Mash: Substitute maple syrup with honey for a different sweetness profile. After processing, fold in toasted chopped nuts like pecans, walnuts, or almonds for added texture and flavor.
- Vegan Pumpkin Mash: Make this recipe vegan by substituting unsalted butter with coconut oil or vegan butter.
Storage and Serving Tips
SERVE: When serving your freshly made mashed pumpkin, consider adding a pat of butter for a rich finish or a sprinkle of freshly chopped parsley for a burst of color and freshness.
STORE: Allow the pumpkin to cool to room temperature. Place it in an airtight container or sealable plastic bag, removing as much air as possible to prevent oxidation. Store it in the refrigerator for up to 3-4 days.
FREEZE: Portion the cooled pumpkin into airtight containers or freezer bags, leaving some space for expansion, as liquids tend to expand when frozen. Seal the containers or bags tightly, label them with the date, and store them in the freezer. Properly stored, mashed pumpkin can keep in the freezer for 3-4 months.
THAW: Transfer the container or bag from the freezer to the refrigerator. Allow it to thaw gradually over 24-48 hours. This slow thawing process helps maintain the texture and flavor. Once thawed, you may notice some separation or moisture; stir the pumpkin well to recombine the ingredients.
REHEAT: Reheat thawed mashed pumpkin on the stovetop in a saucepan over low to medium heat. Stir constantly to prevent sticking or burning. If the consistency becomes too thick, add a milk or water splash to achieve the desired creaminess. Adjust the seasoning as needed, and serve.
Mashed Pumpkin Recipe FAQs
Boiling a pumpkin to soften it can create extra moisture in the pumpkin, making it watery when you mash it. That is why I roast the pumpkin before putting it in the food processor to mash.
Canned pumpkin and pumpkin puree are the same and often used interchangeably in recipes.
Follow my recipe for adding delicious autumn spices to make your pumpkin taste amazing. Add maple syrup, butter, cinnamon, allspice, and nutmeg.
More Pumpkin Recipes
- Almond Flour Pumpkin Cake Balls
- Gluten-Free Pumpkin Muffins with Orange
- Pumpkin Pasta Sauce
- Pumpkin Chili
- Creamy Pumpkin Lentil Soup
- Creamy Vegan Pumpkin Soup with Cannellini Beans
- Paleo Pumpkin Bread
Mashed Pumpkin
Recipe Cost 3.75 Serving Cost 0.62
Recipe Cost $ 3.75 Serving Cost $ 0.62Ingredients
- 1-2 small pumpkins 2-3 pounds, sugar pumpkin is best
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt
- 2 Tablespoons maple syrup
- 1 Tablespoon unsalted butter
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
FOR SERVING:
- butter (optional)
- chopped fresh parsley (optional)
Instructions
PREP OVEN:
- Move the oven rack to the middle position.
- Preheat the oven to 425 degrees F.
PREP PUMPKIN:
- Line a rimmed cookie sheet with parchment paper.
- Slice the pumpkin in half and clean out seeds.
- Place the pumpkin on the cookie sheet.
- Drizzle with olive oil and sprinkle with salt.
- Flip the pumpkin to cut side down.
BAKE:
- Bake for 20-30 minutes, depending on the size of the pumpkin.
- Pierce the pumpkin’s flesh with a fork; when it’s soft, the pumpkin is ready. (You’ll need to flip the pumpkin to the cut side to test.)
- Cool the pumpkin until it’s easy to handle, about 1 hour.
TO FINISH:
- Scoop out the pumpkin flesh and place it in a food processor.
- Add maple syrup, butter, and spice.
- Mix until creamy and your desired consistency is reached.
- Serve immediately with butter and chopped fresh parsley, both optional.
Equipment
Nutrition
Did you make this recipe?
Make sure to tag @PoshPlateRecipes on Instagram for more!
Leave A Reply!