Sour Cream Pumpkin Pie

Name: Sour Cream Pumpkin Pie
Yield: Makes 8 servings
Cuisine: United States
Ingredients: 1 tsp. vanilla, or ½ tsp. vanilla and ½ tsp. rum extract; 1 c. sifted confectioners sugar; 1 c. heavy cream, whipped; ¼ c. granulated sugar; ¼ tsp. ginger; ¼ tsp. nutmeg; ¼ tsp. cloves; 1 tsp. cinnamon; ½ c. chopped pecans; 1 tsp. vanilla, or ½ tsp. vanilla and ½ tsp. rum extract; ½ c. dairy sour cream; ½ tsp. salt; ⅓ c. granulated sugar; 1¼ c. pumpkin purée, canned or homemade; ¼ c. cold water; 3 eggs, separated; Baked 9" pie shell; 1 envelope unflavored gelatin

Preparation info

Makes
8
servings

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Add excitement to party refreshments with this tasty layered pumpkin pie

Ingredients

Baked 9" pie shell
1 envelope unflavored gelatin
¼ c. cold water

Americas
United States
Pie

Method

Soften gelatin in water.
Beat egg yolks with ⅓ 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.
Beat egg whi