Smooth and creamy with a buttery, savory taste, Mashed Pumpkin combines cooked pumpkin with cream or yogurt for an easy 10-minute side dish for dinners and holidays.
This pumpkin mash recipe, or Purê de Abóbora in Portuguese, is a simple Brazilian side dish served with turkey, chicken, beef, and other main dishes. Serve it instead of mashed potatoes, or pair it with roasted delicata squash for Thanksgiving or another holiday dinner.
Quick Look: Mashed Pumpkin
- ⏱️ Prep Time: 5 minutes
- 🔥 Cook Time: 5 minutes
- ⏲️ Total Time: 10 minutes
- 🍽️ Servings: 4
- 🎃 Main Ingredient: Cooked pumpkin
- 🧈 Flavor: Savory and buttery
- ✨ Texture: Smooth and creamy
- 🍳 Cooking Method: Blend and reheat on the stovetop
- ⭐ Difficulty: Easy
- 🧊 Make-Ahead: Up to 2 days
- Why This Recipe Works: Butter gives the pumpkin mash a richer flavor, and cream or yogurt keeps the texture smooth and creamy. Properly preparing the pumpkin helps too. If you’re starting with a whole pumpkin, see my guide on how to cut and peel pumpkin.
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Ingredients
- Cooked pumpkin – 4 ½ cups, peeled and deseeded. Butternut squash works well because it becomes soft and creamy when cooked and is easy to mash.
- Unsalted butter – 2 to 3 tablespoons, melted. Adds richness and helps give the mash a smooth consistency. Using unsalted butter gives you better control over the salt.
- Heavy cream or plain yogurt – 1 cup. Heavy cream gives the mash a richer, creamier texture. Plain yogurt adds a mild tang and can be used in the same amount.
- Salt and ground black pepper – to taste. Season according to the sweetness and flavor of your pumpkin.
- Grated Parmesan cheese – optional. Adds a salty, savory finish and extra richness when sprinkled on top before serving.
How to Make Mashed Pumpkin
- Prepare the pumpkin: Cook the pumpkin ahead of time.
Note: If starting with fresh pumpkin, remove the seeds and roast at 400°F (200°C) for 35–40 minutes, or until fork-tender. Let it cool, remove the skin, drain any excess moisture if needed, and measure 4 ½ cups of cooked pumpkin. - Combine the ingredients: Place 4 ½ cups of warm cooked pumpkin in a blender. Add 2 to 3 tablespoons of melted unsalted butter and 1 cup of warm heavy cream or plain yogurt.
- Season and blend: Add salt and ground black pepper to taste. Blend until smooth.
Note: You can use a ricer or potato masher instead of a blender. Prepare the pumpkin mash the same way you would mashed potatoes, then combine it with the butter, cream or yogurt, salt, and pepper. - Reheat the mash: Transfer the mixture to a medium nonstick saucepan. Heat thoroughly over medium-low heat, stirring often. Add a small amount of heavy cream or plain yogurt if needed to loosen the consistency.
- Serve: Transfer to a serving plate or bowl. Sprinkle with grated Parmesan cheese, if desired.
FAQ About Mashed Pumpkin
Butternut squash is a great choice for mashed pumpkin because its dense flesh becomes soft and creamy when cooked. Sugar pumpkin, pie pumpkin, kabocha squash, and acorn squash can also be used. Avoid large carving pumpkins because their flesh tends to be watery and fibrous.
Yes. Use 1 cup of plain yogurt instead of heavy cream. It gives the pumpkin mash a creamy texture with a slightly tangy flavor.
Yes. Plain canned pumpkin puree can work, but its moisture and consistency may differ from fresh pumpkin. You may need to adjust the recipe slightly.
Use mashed pumpkin as an alternative to mashed potatoes, add it to bowls and plated meals, or use leftovers in savory dishes such as soups, casseroles, and fillings.
What to Serve With Mashed Pumpkin
- Roast chicken or pork: Mashed pumpkin pairs well with roasted chicken, pork tenderloin, or pork chops for a savory dinner.
- Beef: Serve it with steak, pot roast, or roast beef as an alternative to mashed potatoes.
- Mashed sweet potatoes: For a holiday spread with more than one vegetable side, serve it alongside mashed sweet potatoes with coconut milk.
- Thanksgiving sides: Build out the holiday table with these 10 Easy Thanksgiving Sides or browse these 35 Thanksgiving Recipes.
- Texas pecan pie: Finish a Thanksgiving or holiday dinner with Texas pecan pie.
Did You Love This Recipe? If you make this recipe and love it, stop back, give it a 5-star rating ★★★★★ and leave a comment.
Easy Mashed Pumpkin
Equipment
- blender
Ingredients
- 4 ½ cups pumpkin – peeled, deseeded, and cooked
- 2 – 3 tablespoons unsalted butter – melted
- 1 cup heavy cream or plain yogurt
- salt and ground black pepper – to taste
- grated Parmesan cheese – to sprinkle, optional
Instructions
- Prepare the pumpkin: Cook the pumpkin ahead of time.Note: If starting with fresh pumpkin, remove the seeds and roast at 400°F (200°C) for 35–40 minutes, or until fork-tender. Let it cool, remove the skin, drain any excess moisture if needed, and measure 4 ½ cups of cooked pumpkin.
- Combine the ingredients: Place 4 ½ cups of warm cooked pumpkin in a blender. Add 2 to 3 tablespoons of melted unsalted butter and 1 cup of warm heavy cream or plain yogurt.
- Season and blend: Add salt and ground black pepper to taste. Blend until smooth. Note: You can use a ricer or potato masher instead of a blender. Prepare the pumpkin mash the same way you would mashed potatoes, then combine it with the butter, cream or yogurt, salt, and pepper.
- Reheat the mash: Transfer the mixture to a medium nonstick saucepan. Heat thoroughly over medium-low heat, stirring often. Add a small amount of heavy cream or plain yogurt if needed to loosen the consistency.
- Serve: Transfer to a serving plate or bowl. Sprinkle with grated Parmesan cheese, if desired.
Recipe Notes
Storage and Reheating
Make Ahead: Prepare the mashed pumpkin up to 2 days ahead. Store it in an airtight container in the refrigerator until ready to reheat and serve. Refrigerator: Store cooled leftovers in an airtight container for up to 2 days. Freezer: Freeze mashed pumpkin in an airtight, freezer-safe container for up to 2 months. Thaw: Thaw frozen mashed pumpkin overnight in the refrigerator. Reheat: Warm the mashed pumpkin in a saucepan over medium-low heat. Stir frequently until heated through. Add butter, heavy cream, or plain yogurt as needed to restore its creamy consistency.Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
The butter and cream made the pumpkin taste so rich and delicious.
Denise, I shope your Thanksgiving is wonderful, and that you hae amazing dishes like this at your table. Its such a pretty colour, the pumpkin may not be top of the eating list in my world, but the colour is dominating my wardrop. LOL! 🙂
LOL... I see!
We love pumpkin dishes -- both savory and sweet. But I can understand those who have a different opinion. 🙂
Not only is this great by itself, but I end up throwing it's leftovers into different dishes throughout the week (risotto, pastas, stuffings, you name it). Looks creamy + hearty 🙂
Thanks, Francesca! This is the idea. This would be especially great in a risotto.
Very nice colour and texture! Happy thanksgiving, Denise!!!
Julie & Alesah
Gourmet Getaways xx
Thank you both Julie and Alesah! Wishing you a very Happy Thanksgiving as well.
Easy and delicious recipe Denise!! We would love to try it!! Have a beautiful weekend xoxoxo 🙂
As always, thank you Panos and Mirella! Wishing you both a great weekend and week as well. xx
I really like the idea of savory mashed pumpkin but I'll have it with a side of mashed potatoes too. 😀
Karen: This is a great alternative for those who do not enjoy mashed potatoes. My husband and children are not a fan.
These mashed pumpkin looks very festive and thank you Denise for sharing this lovely recipe 🙂
The pleasure is mine, Rekha!
Denise, this mashed pumpkin is sure a great addition to Thanksgiving table...looks delicious!
Enjoy your weekend 🙂
Thanks, Juliana! Likewise.
Pumpkin season is over in Perú. We only one moth to enjoy it, and it's October, I guess it is imported, so that is why we don't have it other months and why it is expensive 🙁
I am so sorry that pumpkin is expensive down there in Peru, Nydia. Maybe you can try this next October! If not, you can use this recipe to make both mashed sweet potatoes and also mashed potatoes (you guys have a great variety of potatoes in peru that most people don't even know that exist).
The festive orange of the Mashed Pumpkin is just irresistible! A splendid Thanksgiving side!
Thanks so much, my dear Deb! Wishing you and your family a very Happy Thanksgiving.