Recipe by carrie sheridan
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!
Top Review by Robin Devies
I have made this several times now and it still amazes me every time! This pie has kind of a custard like texture. It's rich and creamy, sweet with just a hint of spice. If you make this for a get together it will be a guaranteed hit! Make two, so you can have all to yourself, because it will be gone in no time!
- 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 See How It's Made
- Preheat oven to 450 degrees. Prepare pie shell, prick the crust and bake until three-fourths done [usually 7-11 minutes].
- Reduce the oven temperature to 350 degrees.
- 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.
- 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 the pie shell and bake for 45 minutes, or until the top has browned.
- Serve with whipped cream, if desired.