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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 10 |
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A nice change from a regular pumpkin pie. Enjoy the silky texture of this dessert for any occasion. Prep and cook times do not include the chill time. Ingredients:
1 pie crust (store bought or make your own) |
for the filling |
3/4 cup + 2 tbsp. sugar |
1 envelope unflavored gelatin |
1/2 tsp. salt |
1 cup heavy cream |
3 eggs, separated |
3 tbsp. sour cream |
15 oz. canned pumpkin |
1 tsp. ground cinnamon |
1/2 tsp. ground ginger |
1/8 tsp. ground cloves |
1/8 tsp. ground nutmeg |
Directions:
1. Cook and cool the crust first.
2. Mix sugar, gelatin and salt in a saucepan, stir to blend. Whisk in heavy cream and egg yolks. Cook over medium heat, stirring constantly, for about 8 minutes, or until slightly thickened and coats the spoon. Remove from heat.
3. Mix 1 tbsp. yolk mixture and the sour cream in a small bowl, set aside. Stir pumpkin and spices into remaining mixture in pan. Transfer pumpkin filling to a large bowl. Let mixture cool for about 15 minutes.
4. Beat egg whites and remaining 2 tbsp. sugar in medium bowl until stiff peaks form. Stir some whites to the pumpkin mixture, then gently fold in remaining whites. Spread the filling in the cooked cooled crust.
5. Place the sour cream mixture in a small ziplock. Cut a tiny corner off the edge of the ziplock bag and squeeze the sour cream mixture over the pie in circles. Drag a toothpick from the middle to edges to decorate. Chill pie in the fridge for about 4 hours, or until firm.
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