New York Times Sour Cream Pumpkin Pie |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Even people who don't like pumpkin pie... LOVE this pie - it has a meringue-y, melt-in-your-mouth, whipped texture - guaranteed to please everyone at the holidays... Mrs. Smith's frozen sweet potato pie is a good alternative, too! Ingredients:
1 (9 inch) pie crusts, three-quarters baked |
1 cup sugar |
1/4 teaspoon salt |
1 teaspoon cinnamon |
1/2 teaspoon ginger |
1/4 teaspoon freshly grated nutmeg |
1/8 teaspoon ground cloves |
1 1/2 cups canned pumpkin puree |
3 eggs, separated |
1 cup sour cream |
whipped cream (to garnish) |
Directions:
1. Preheat oven to 450 degrees. Prepare pie shell, prick the crust and bake until three-fourths done [usually 7-11 minutes].
2. Reduce the oven temperature to 350 degrees.
3. Combine 1/2 cup of the sugar with the salt, cinnamon and ginger, nutmeg and cloves in a metal bowl placed over a pot with 2-3 inches of water in it on the stove.
4. Blend in the pumpkin puree.
5. Beat the egg yolks and stir into the mixture.
6. Add the sour cream and mix well.
7. Cook over hot, not boiling, water until thick, stirring constantly.
8. Beat the egg whites until they form soft peaks.
9. Gradually beat in the remaining sugar.
10. Fold into the pumpkin mixture.
11. Turn into the pie shell and bake for 45 minutes, or until the top has browned.
12. Serve with whipped cream, if desired.
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