Who doesn’t like pumpkin pie? Well, to be perfectly honest I did not until about the age of 50 (I can’t even give a good reason). But now I love it, and I hope you will like this recipe, which is a little different, but yummy nonetheless.
SOUR CREAM PUMPKIN PIE
Preheat Oven: 450° Bake: 10 Minutes Portions: 6-8
Reduce Heat To: 350° Bake: 55 Minutes
1 Cup sugar
1/4 Tsp. salt
1/2 Tsp. Ground ginger
1 Tsp. Ground cinnamon
1/4 Tsp. Ground nutmeg
1/4 Tsp. Ground cloves
1 16 oz. Can pumpkin
1 8 oz. pkg. sour cream
3 Eggs, separated – bring to room temperature first
1 Unbaked 9-inch pie shell
Combine the first 6 ingredients; add the pumpkin and sour cream and mix well. Beat the egg yolks until thick and lemon colored; stir into the pumpkin mixture. Beat the egg whites until stiff peaks form and fold into the pumpkin mixture.
Pour into pie shell and bake at 450° for 10 minutes and then reduce the heat to 350° and bake for 55 minutes or until the pie is set.