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Sour Cream Pumpkin Pie is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1 nine inch pie shell, three quarters baked
1 cup sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1 1/2 cups canned pumpkin puree
3 eggs, separated
1 cup sour cream
Whipped Cream for topping
Preheat oven to 450 degrees. Prepare pie shell, prick the crust as for baking pie shell and bake until three fourths done. Reduce heat to moderate 350 degrees. Combine one half cup of the sugar with the salt and spices in the top of a double boiler. Blend in the pumpkin puree. Beat the egg yolks and stir into the mixture. Add the sour cream and mix well. Cook over hot, not boiling, water until thick, stirring constantly. Beat the egg whites until they form soft peaks. Gradually beat in the remaining sugar. Fold into the pumpkin mixture. Turn into pie shell and bake 45 minutes, or until the top has browned. Serve with whipped cream.
Makes 6 servings.
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