Sour Cream Pumpkin Pie

 

Ingredients:

1

 

9 Pastry Pie Crust

1-1/2

Cup

Sour Cream

1-1/2

Cup

Canned Solid Pack Pumpkin (13 Oz)

3

 

Large Eggs, Separated

1

Cup

Brown Sugar, Firmly Packed

Tsp

Cinnamon

Tsp

Ground Nutmeg

Tsp

Ground Ginger

Tsp

Salt

Directions:

Preheat oven to 375F. If pie shell is not in a pie plate, place in a 9 pieplate, fold under the overhang and crimp edge. Lightly prick bottom and side of pie shell. Line the shell with foil and place pie weights or beans on the foil and bake for 20 minutes or until a pale golden color, remove foil and weights and cook 8 minutes more. Cool completely in pieplate on rack.

In the top if a double boiler, heat 1 cup of sour cream until warm, stirring occasionally.

In a large bowl, whisk together pumpkin, egg yolks (set aside egg whites for later), brown sugar, cinnamon, nutmeg, ginger, salt and remaining cup sour cream until combined. Add to the warm sour cream in double boiler and cook over simmering water until thickened about 6-8 minutes. Remove from heat and let cool about 15 minutes, stirring occasionally.

Beat 3 egg whites in a medium bowl with an electric mixer until they just hold a stiff peak. Gently fold the egg whites into the pumpkin mixture until combined. Pour into the cooked shell and bake 40-50 minutes or until set in center. Cool before serving if desired with a whipped topping.

 

Yields

8 servings

 

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