Sour Cream Pumpkin Pie

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Add excitement to party refreshments with this tasty layered pumpkin pie


  • Baked 9" pie shell
  • 1 envelope unflavored gelatin
  • ¼ c. cold water
  • 3 eggs, separated
  • c. granulated sugar
  • c. pumpkin purée, canned or homemade
  • ½ c. dairy sour cream
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • ¼ tsp. cloves
  • ¼ tsp. nutmeg
  • ¼ tsp. ginger
  • ¼ c. granulated sugar
  • 1 c. heavy cream, whipped
  • 1 c. sifted confectioners sugar
  • 1 tsp. vanilla, or ½ tsp. vanilla and ½ tsp. rum extract
  • ½ c. chopped pecans


  • 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 whites until frothy; add ¼ c. sugar gradually, beating until stiff peaks form and sugar is dissolved. Fold into pumpkin mixture.
  • To whipped cream, add confectioners sugar and vanilla, mixing well.
  • 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.