SOUR CREAM PUMPKIN PIE

Sour Cream Pumpkin Pie Recipe

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Sue Ringler

By
@scratchgirl

I have this recipe in an old Farm Journals Complete PIE Cookbook dated 1965. It's very delicious, enjoy.

Rating:

☆☆☆☆☆ 0 votes

Serves:
8
Method:
Bake

Ingredients

  • 1
    9 " baked pie shell
  • 1/4 c
    cold water
  • 1
    envelope unflavored gelatin
  • 3
    eggs, seperated
  • 1/3 c
    granulated sugar
  • 1 1/4 c
    pumpkin puree, canned or homemade
  • 1/2 c
    sour cream
  • 1/2 tsp
    salt
  • 1 tsp
    cinnamon
  • 1 tsp
    each of cloves, nutmeg, and ginger
  • 1/4 c
    granulated sugar
  • 1 c
    heavy cream, whipped
  • 1 c
    sifted confectioners sugar
  • 1 tsp
    vanilla extract
  • 1/2 c
    chopped pecans

How to Make SOUR CREAM PUMPKIN PIE

Step-by-Step

  1. Soften gelatin in the 1/4 cup of water.
  2. Beat egg yolks with 1/3 c. sugar until thick and lemon-colored. Add pumpkin, sour cream, salt 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.
  3. Beat egg whites until frothy; add 1/4 c. sugar gradually, beating until stiff peaks form and sugar is dissolved. Fold into pumpkin mixture.
  4. To whipped cream, add confectioners sugar and vanilla, mixing well.
  5. Spoon half of pumpkin mixture into cool pie shell; then spread half of whipped cream mixture on top. Repeat. Sprinkle with pecans. Chill at least 2 hours before serving.

Printable Recipe Card

About SOUR CREAM PUMPKIN PIE

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American




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