Pumpkin Whip


  • 2 pumpkins (approx. 4 lbs. ea.)
  • 1/4 cup light-brown sugar (packed)
  • 4 tablespoons butter
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon mace
  • 1/4 teaspoon nutmeg
  • Pinch of cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 cup sour cream


Preheat the oven to 375 degrees F. Halve the pumpkins, remove the seeds and fibers, then cut into wedges. Place the wedges, skin-side down, in shallow roasting pans to fit. Cover tightly with foil and bake until tender, about 1-1/2 hours. Let the pumpkin cool, then remove and discard the skin. Place the pulp in a bowl and toss with the brown sugar, butter, ginger, mace, nutmeg, cayenne pepper and salt.


Puree in batches in a food processor until just smooth. Transfer to a bowl; fold in the sour cream. Adjust seasonings to taste. Cover and reheat at 350 degrees in an ovenproof serving dish for 15 - 20 minutes.

Makes a tasty alternative to mashed potatoes.

~Parade, October 15, 2006, Pg. 20

By tneisess from Anderson, SC

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