Farm Journal's Sour Cream Pumpkin Pie
rec.food.cooking/Gwynn Evans
Makes 8 servings

Here is a recipe I found this year in the Farm Journal's Complete Pie Cookbook. (It's in paperback and I highly recommend it to any pie or would-be pie baker.

I exhausted my 300+ cookbook inventory looking for recipes. This turned out to be one of the best. Definitely different from the traditional pumpkin pie and DELICIOUS!!!

Baked 9-inch pie shell
1 envelope unflavored gelatin
1/4 cup cold water
3 eggs, separated
1 1/4 cups pumpkin puree, fresh or canned
1/2 cup sour cream
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. ginger
1/4 cup granulated sugar
1 cup heavy cream, whipped
1 cup sifted confectioner's sugar
1 tsp. vanilla or 1/2 t. vanilla and 1/2 tsp. rum
1/2 cup chopped pecans (optional)

Soften gelatin in water. Beat egg yolks with 1/3 cup sugar until thick and lemon-colored. Add pumpkin, sour cream, salt and spices. Cook over med heat, stirring constantly, until mixture comes to a boil. Reduce heat and cook 2 min, stirring constantly. Remove from heat and stir in softened gelatin. Stir until gelatin is dissolved. Cool

Beat egg whites until frothy; add 1/4 cup sugar gradually, beating until stiff peaks form and sugar is dissolved. Fold into pumpkin mixture.

To whipped cream, add confectioner's sugar and vanilla, mixing well.

Spoon half the pumpkin mixture into cool pie shell; then spread half of whipped cream mixture on top. Repeat. Sprinkle with pecans if desired. Chill at least 2 hours before serving.