Gluten-Free/ Vegetables/ Vegetarian & Vegan

Pumpkin Mash with Cinnamon

Easy and quick to make roasted pumpkin mash is a sweet and salty side dish perfect for fall. Seasoned with cinnamon and ready to serve in less than 30 minutes.
Close up of pumpkin and cinnamon mash garnished with fresh parsley.

Last Updated on October 8, 2020 by Betty Davies

This delicious pumpkin mash is seasoned with cinnamon for the perfect fall side dish. Easy to make with a few simple ingredients it’s a delicious and savory roasted pumpkin recipe that wouldn’t be out of place on any Thanksgiving table.

Pumpkin mash in a bowl on a circular chopping board.

Whether we like it or not, we are truly in pumpkin season, but that doesn’t have to mean endless pumpkin pie! This savory pumpkin recipe is perfect vegetable side dish for fall!

A little bit sweet and a little salty, roasted pumpkin is mashed with a little cinnamon for a creamy and rich dish that’s easy enough to make for a weeknight meal, but is a great accompaniment to a Thanksgiving feast.

For more veggie sides, be sure to check out my Creamy Garlic Mushrooms and Whole Roasted Onions.

Why you will love this pumpkin mash!

  • Easy: This is a dead simple side to make that’s ready to serve in less than 30 minutes. No fancy techniques or ingredients but it’s so tasty!
  • Make Ahead: If you are planning to serve this as part of a bigger feast, you can make it several days ahead of time and the leftovers taste amazing!
  • Dietary Info: This pumpkin mash is gluten-free and vegetarian.

Ingredients

  • Pumpkin: Use a pie pumpkin for this recipe, around 4 to 6 pounds in weight. Pie pumpkins have a thicker flesh compared to carving pumpkins and are smaller in size.
  • Oil: For roasting. I used olive oil, but another oil like canola or vegetable will work well.
  • Salt and pepper: For seasoning.
  • Heavy cream: Also known as double or whipping cream. This helps to create a nice creamy mash. You can also use milk if you prefer but it won’t be as rich.
  • Butter: I like to use salted butter to contrast the sweetness of teh cinnamon, but you can use unsalted.
  • Ground cinnamon: A little goes a long way! It works so great with the pumpkin flesh and makes this a fall dish to remember!
A bowl of the mash on a board served with a spoon and two forks.

How to make pumpkin mash with cinnamon

Be sure to scroll down for the full recipe!

  1. Cut the pumpkin in half and de-seed it.
  2. Cut it into wedges and drizzle over oil, salt and pepper. Bake.
  3. Remove the pumpkin flesh from the skin and add the rest of the ingredients to it.
  4. Mash together until well combined.
Four step by step photos to show how to make the recipe.

Recipe Variations

This roasted pumpkin mash with cinnamon is pretty delicious as it is, but you can easily make it to suit your tastes.

  • I only used a little cinnamon as it has a very strong flavor. Taste before you serve and add a little more if you prefer.
  • If you don’t like cinnamon, simply leave it out, or add some nutmeg in place of it.
  • Taste before serving and add more salt and pepper if needed.
  • Make it vegan by using a plant based butter and cream such as cashew cream.

Frequently Asked Questions

Can you make it ahead of time?

Yes, this is a great make ahead side. Let the mash cool completely and then cover it and keep it refrigerated. It will keep well for 3 to 4 days. Reheat the mash in a pot on the stovetop on a low to medium heat, stirring occasionally, before serving.

Do you need to peel the pumpkin before you cook it?

The beauty of roasting the pumpkin is that you don’t have to peel it, which can be pretty tricky. Once it’s fork tender, just use a spoon to separate the flesh from the skin and you are good to go.

Serving Suggestions

This is a great recipe to serve up with a traditional turkey Thanksgiving along side all the other usual trimmings. It’s great with chicken, meat and seafood dishes where you would usually serve mashed potatoes.

Recipe Notes and Tips

  • Roast the pumpkin until it is fork tender, it will take around 15 minutes.
  • If you prefer a wetter mash, just add in a little more cream.
  • If making it ahead of time, the mash can become a little thick after sitting in the fridge. When you reheat it stir in a little cream or milk to loosen it back up.
Close up of pumpkin mash garnished with fresh herbs.

More Easy Side Dish Recipes

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Close up of pumpkin and cinnamon mash garnished with fresh parsley.

Pumpkin Mash with Cinnamon

Easy and quick to make roasted pumpkin mash is a sweet and salty side dish perfect for fall. Seasoned with cinnamon and ready to serve in less than 30 minutes.
Print Pin Rate
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 210kcal
Author: Betty Davies

Ingredients

  • 1 pie pumpkin (about 4 – 6 pounds / 2kg)
  • 1 tablespoon oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup heavy cream (whipping or double) (4 tablespoons / 60ml)
  • 1 tablespoon salted butter
  • ¼ teaspoon ground cinnamon

Instructions

  • Preheat the oven to 430f / 220c and line a baking sheet with foil.
  • Cut the pumpkin in half and remove the seeds.
  • Cut the pumpkin into wedges and place on the baking sheet. Drizzle with the oil and sprinkle over a pinch of the salt and pepper.
  • Roasted the pumpkin for 15 minutes until it is fork tender. Remove from the oven and let cool slightly.
  • Scrape the pumpkin flesh away from the skin and into a bowl.
  • Add the cream, butter, cinnamon and salt and pepper to the pumpkin flesh and mash until combined.

Notes

  • Roast the pumpkin until it is fork tender, it will take around 15 minutes.
  • If you prefer a wetter mash, just add in a little more cream.
  • If making it ahead of time, the mash can become a little thick after sitting in the fridge. When you reheat it stir in a little cream or milk to loosen it back up.
  • Leftovers will keep for up to 3 days covered in the fridge.
  • Nutritional values are an estimate only.

Nutrition

Calories: 210kcal | Carbohydrates: 30g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 181mg | Potassium: 1553mg | Fiber: 2g | Sugar: 13g | Vitamin A: 38920IU | Vitamin C: 41mg | Calcium: 105mg | Iron: 4mg

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