Sour Cream Pumpkin Pie Recipe
Ingredients
1 nine inch pie shell, three quarters baked
1 cup sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1 1/2 cups canned pumpkin puree
3 eggs, separated
1 cup sour cream
Whipped cream for garnish
Directions
1. Preheat oven to hot (450° F.). Prepare pie shell, prick the crust as for baked pie shell and bake until three-fourths done. Reduce heat to moderate (350° F.).
2. Combine one-half cup of the sugar with the salt and spices in the top of a double boiler. Blend in the pumpkin puree. Beat the egg yolks and stir into the mixture. Add the sour cream and mix well. Cook over hot, not boiling, water until thick, stirring constantly.
3. Beat the egg whites until they form soft peaks. Gradually beat in the remaining sugar. Fold into the pumpkin mixture.
4. Turn into the pie shell and bake forty-five minutes, or until the top has browned.
2. Combine one-half cup of the sugar with the salt and spices in the top of a double boiler. Blend in the pumpkin puree. Beat the egg yolks and stir into the mixture. Add the sour cream and mix well. Cook over hot, not boiling, water until thick, stirring constantly.
3. Beat the egg whites until they form soft peaks. Gradually beat in the remaining sugar. Fold into the pumpkin mixture.
4. Turn into the pie shell and bake forty-five minutes, or until the top has browned.
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