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Home » Pumpkin Mash

Pumpkin Mash

By Kristina LaRue, RDN 11 Comments

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This fresh and cinnamony pumpkin mash is warm and creamy and made with real pumpkin (not canned!).

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Yummy-Yummy-Yummy. Just took my last bite of fresh and cinnamony pumpkin mash. It’s warm and creamy yet it has some fleshy pulp since it was made with a real live pumpkin (didn’t use the canned stuff this time).

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Cooking with fresh pumpkins adds a rustic taste. I spiced it up and added some subtle sweetness but this little baby is savory too. Tonight it was a side dish garnished with marshmallows and coconut flakes, but I’m thinking about adding some of the smashed pumpkin as a topping to my oats in the morning too.

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Pumpkin Mash


  • Author: Kristina LaRue
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 4-5 cups 1x
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Description

This fresh and cinnamony pumpkin mash is warm and creamy and made with real pumpkin (not canned!).


Scale

Ingredients

  • Pumpkin Mash
  • 2 small sweet pumpkins, quartered and seeded
  • 2 bananas, mashed
  • 1 tsp vanilla extract
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1/4 cup maple syrup
  • 1/4 cup dark brown sugar
  • garnishes: mini marshmallows, sweetened flaked coconut, and chopped walnuts

Instructions

  1. Preheat oven 350 degrees, and roast pumpkins 45-60 minutes until soft.
  2. Remove skin of pumpkin and place in bowl. Mash and add other ingredients.
  3. Place pumpkin mash in ramekins and garnish with toppings; put back in oven for 5 min or until marshmallows melted and beginning to brown.

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Kristina LaRue, RDN

Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.

Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!

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Filed Under: sides, vegetables Tagged With: cinnamon, holiday, pumpkin, recipe redux

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Comments

  1. chefpandita.com says

    October 27, 2011 at 9:30 pm

    Love all the spices you used here, your mash looks so good with those marshmallows 🙂

    Reply
  2. Kristina LaRue says

    October 25, 2011 at 8:09 pm

    I do, I do… I used some of the extra mash in “pumpkin biscuits”…but I still have some leftovers 🙂

    Reply
  3. Rachel says

    October 25, 2011 at 8:00 pm

    mmmmm, have any leftovers?

    Reply
  4. Deanna - Teaspoon of Spice says

    October 24, 2011 at 11:48 pm

    This looks so yum and kid- friendly!

    Reply
  5. Regan - The Professional Palate says

    October 22, 2011 at 7:29 pm

    Great idea. Maybe this could replace our trad’l sweet potato casserole at Thanksgiving!

    Reply
  6. Danielle Omar says

    October 21, 2011 at 7:01 pm

    Looks so delish, love the marshmallow topping. Would not have thought to mix with banana either! Thanks!

    Reply

Trackbacks

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    August 27, 2016 at 12:33 pm

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    June 21, 2016 at 10:44 pm

    […] and Vinegar Pumpkin Seeds  Ayla Withee- Eat Simply Pumpkin Mash Kristina- Love and Zest [formidable id=2 […]

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Thanks for stopping by Love & Zest. I’m Kristina LaRue, RDN (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. Here on L&Z, I share healthy-ish recipes that fuel the whole family. I'm a fan of adding veggies to everything and recipes that make mom life easier.
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