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Sour Cream Pumpkin Pie

Southern.Crockpot's picture
Ingredients
  Sugar 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Canned pumpkin 16 Ounce (1 Can)
  Commercial sour cream 8 Ounce (1 Carton)
  Eggs 3 , separated
  Unbaked 9 inch pastry shell 1
Directions

GETTING READY
1) Preheat oven to 450° F.

MAKING
2) Take a bowl and combine together sugar, salt, ground ginger, ground cinnamon, ground nutmeg and ground cloves in it. Add sour cream and pumpkin. Stir to mix well.
3) Take a small bowl and beat egg yolks in it until mixture turns lemon colored and thick.
4) Stir the beaten egg yolks into pumpkin mixture.
5) Beat the egg whites at room temperature until stiff peaks begin to form. Fold the mixture into pumpkin mixture. Mix nicely.
6) Pour mixture into pastry shell and bake for about 10 minutes at 450° F. Reduce heat to 350° F and bake for another 55 minutes or until nicely set.

SERVING
7) Slice the pumpkin pie and serve with fresh cream and ice cream, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Occasion: 
Thanksgiving
Ingredient: 
Pumpkin
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
85 Minutes
Ready In: 
90 Minutes
Servings: 
6

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