Give ordinary mashed potatoes a delicious lift of color and flavor by adding pumpkin. If you like, serve in mini pumpkins for a special presentation.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

15 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • In a covered large saucepan, cook potatoes and garlic in enough boiling water to cover for 20 to 25 minutes or until potatoes are tender; drain. Mash with a potato masher or beat with an electric mixer on low speed until nearly smooth. Beat in canned pumpkin, cream cheese, butter, ground sage, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Gradually add milk, beating until light and fluffy. Return to saucepan; heat through.

  • If desired, spoon mashed potatoes into Miniature Pumpkin Bowls and garnish with sage leaves.

  • To prepare the optional Miniature Pumpkin Bowls: Preheat oven to 325 degrees F. Cut off 1/2 inch from the tops of 4 miniature pumpkins (6 to 8 ounces each); discard tops. Using a spoon, scoop out seeds and membranes and discard. Place pumpkins, cut sides down, on a baking sheet. Bake for 20 to 25 minutes or just until pumpkins are easily pierced with a fork.

Nutrition Facts

159 calories; protein 4.3g 9% DV; carbohydrates 26.4g 9% DV; dietary fiber 4.3g 17% DV; sugars 3.9g; fat 4.8g 7% DV; saturated fat 2.9g 14% DV; cholesterol 13.2mg 4% DV; vitamin a iu 9716IU 194% DV; vitamin c 25.4mg 42% DV; folate 27.5mcg 7% DV; calcium 61.6mg 6% DV; iron 1.8mg 10% DV; magnesium 43.4mg 16% DV; potassium 647mg 18% DV; sodium 206.1mg 8% DV.