Pumpkin Farm Pie
|Finely ground walnuts||1⁄2 Cup (8 tbs)|
|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|
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.
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 .