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Pumpkin Pie Mashed Potatoes – A Cozy, Creamy Twist for Your Fall Table

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Creamy, subtly sweet mashed potatoes infused with pumpkin puree and cozy fall spices — the perfect autumn twist for your Thanksgiving table.

  • Author: Jake
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4–6 servings 1x
  • Category: Side Dish
  • Method: Boiled & Mashed
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 lbs Yukon Gold or Russet potatoes (peeled and cubed)
  • 1 cup canned pumpkin puree (not pie filling)
  • ½ cup heavy cream (or whole milk)
  • 4 tbsp unsalted butter
  • 2 tbsp brown sugar (optional)
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves (optional)
  • 1 tsp salt
  • Freshly ground black pepper
  • 1 roasted garlic clove, mashed (optional)
  • 2 tbsp grated Parmesan cheese (optional)

Instructions

  1. Place cubed potatoes in a large pot of cold salted water. Bring to a boil, then reduce heat and simmer until fork-tender (15–20 minutes). Drain well and return to the pot.
  2. In a small saucepan, combine pumpkin puree, butter, cream, brown sugar, cinnamon, nutmeg, and cloves. Heat over low-medium until smooth and aromatic.
  3. Mash the potatoes using a masher or mixer. Gradually add the warm pumpkin mixture and stir until creamy. Avoid overmixing.
  4. Taste and adjust seasoning with salt, butter, or spices as needed.
  5. Transfer to a serving bowl and top with melted butter, a sprinkle of cinnamon, and fresh herbs for garnish.

Notes

For a savory twist, skip the sugar and spices and add roasted garlic and Parmesan. To make ahead, store covered in the fridge for up to a day and reheat with a splash of milk or cream.

Nutrition

Find it online: https://www.nytrecipe.com/pumpkin-pie-mashed-potatoes/