sour cream pumpkin pie
I have this recipe in an old Farm Journals Complete PIE Cookbook dated 1965. It's very delicious, enjoy.
No Image
prep time
cook time
method
Bake
yield
8 serving(s)
Ingredients
- 1 - 9 " baked pie shell
- 1/4 cup cold water
- 1 - envelope unflavored gelatin
- 3 - eggs, seperated
- 1/3 cup granulated sugar
- 1 1/4 cups pumpkin puree, canned or homemade
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon each of cloves, nutmeg, and ginger
- 1/4 cup granulated sugar
- 1 cup heavy cream, whipped
- 1 cup sifted confectioners sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
How To Make sour cream pumpkin pie
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Step 1Soften gelatin in the 1/4 cup of water.
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Step 2Beat 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.
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Step 3Beat egg whites until frothy; add 1/4 c. sugar gradually, beating until stiff peaks form and sugar is dissolved. Fold into pumpkin mixture.
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Step 4To whipped cream, add confectioners sugar and vanilla, mixing well.
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Step 5Spoon 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.
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