Creamy Mashed Pumpkin

Name: Creamy Mashed Pumpkin
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 small pumpkin; ¼ cup heavy cream; ½ cup parmesan; 2 teaspoons garlic; 1 teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper

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5.0

27 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
6 servings
Calories
113 kcal
Course
Side Dish
Cuisine
American

Creamy Mashed Pumpkin

Winston Campbell

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Mashed pumpkin has a creamy texture and delicate flavor. It's a delicious alternative to mashed potatoes or sweet potatoes.

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Ingredients

Servings

1 small pumpkin 3 pounds whole, 2 pounds peeled and cleaned
¼ cup heavy cream
½ cup parmesan grated, not shredded
2 teaspoons garlic minced
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper

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Instructions

Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
Wash and dry the pumpkin. Place it in the microwave and microwave it for one minute on each side to slightly soften.
Using a 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 a large metal spoon to scoop out the seeds and pulp, saving the seeds and washing them to make roasted pumpkin seeds if you wish.
Place the two pumpkin halves, cut side down, on the prepared baking sheet. Roast the pumpkin until fork-tender, for 30-40 minutes at 425°F.
Using a large metal spoon, remove the cooked pumpkin flesh from the skin and place it in your 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.

Notes

You should use small sugar pumpkins in this recipe. Large pumpkins have watery, stringy flesh and are not very flavorful. They're great for carving, not for eating.
To cook the pumpkin in the microwave, after cutting it in half and removing the pulp and seeds, use a vegetable peeler to peel each pumpkin half, then slice them into 1-inch-thick slices. Cube the slices into 1-inch cubes. Place the pumpkin cubes in a large, microwave-safe bowl. Add ¼ cup of water. Cover and microwave on high for 15 minutes, stopping once to stir the pumpkin pieces, until very tender. Drain and add the cubes to the food processor (gently mash them if needed to help them fit in).
You can keep the leftovers in a sealed container in the fridge for 3-4 days. Gently reheat them in the microwave, covered, at 50% power. Sometimes, the mash becomes a bit too thick after 2-3 days in the fridge. So, I simply stir in a bit more heavy cream, or even just water, to return it to the right consistency.