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Sour Cream Pumpkin Pie
Author/Submitted by:
Servings: 1
Categories:
Desserts
/
Fruits
/
Pies & Pastries
/
Pumpkin
Ingredients:
mrs. j. b. eoff 1
baked 9" pie shell 1
pk
unflavored gelatin 1/4
c
cold water 3
eggs,
separated
1/3
c
sugar 1 1/4
c
pumpkin 12
c
sour cream 1/2
t
salt 1/2
c
pecans -- chopped,
toasted
1
t
cinnamon 1/4
t
cloves 1/4
t
nutmeg 1/4
t
ginger 1/4
c
sugar 1
c
heavy cream,
whipped
1
c
powdered sugar,
sifted
1
t
vanilla
Directions:
soften gelatin in cold water. Bet egg yolks with 1/3 cup sugar until
thick and lemon colored. Add pumpkin, sour cream, and spices. cook over
medium heat, stirring constantly until mixture comes to a boil. Reduce
heat and cook 2 minutes stirring constantly. Remove from heat and stir
in softened gelatin. Stir until gelatin is dissolved, cool. Beat egg
whites until frothy, add 1/4 cup sugar gradually, beating until stiff
peaks form and sugar is dissolved. Fold into pumpkin mixture. Add
powdered sugar and vanilla to whipped cream, mixing well. spoon half of
pumpkin mixture into cool pie shell, then spread half o whipped cream
mixture on top. Repeat. Sprinkle with toasted pecans. Chill at least two
hours before serving.
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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