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Pumpkin Farm Pie

Cool.Cook's picture
Ingredients
For crust
  Finely ground walnuts 1⁄2 Cup (8 tbs)
  Sugar 3 Tablespoon
  Butter 2 Tablespoon
For filling
  Fresh pumpkin puree 1 1⁄2 Cup (24 tbs)
  Firmly packed brown sugar 3⁄4 Cup (12 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Eggs 2 , separated
  Unflavored gelatin 1⁄4 Ounce (1 Package)
  Cinnamon 1 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Sugar 1⁄3 Cup (5.33 tbs)
  Sour cream 3⁄4 Cup (12 tbs)
  Whipped cream 1 Tablespoon
Directions

The Crust:
Preheat oven to 400°. Lightly butter a 9" pie pan.
Combine nuts, sugar, and butter. Press firmly into bottom and sides of prepared pie pan.
Bake at 400° for 6-8 minutes. Cool completely before filling.
The Filling:
Combine pumpkin, sugar, milk, egg yolks, gelatin, cinnamon, ginger, and cloves in a medium saucepan. Cook over medium heat, stirring constantly, until just about to boil. Do not boil. Remove from heat.
Let cool to room temperature and then chill.
Using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar and continue beating until stiff and glossy.
Fold into pumpkin mixture, then fold in sour cream. Spoon into crust, forming a mound. Chill several hours or overnight.
Garnish with whipped cream .

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin

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