Description
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!
Ingredients
- Pie Crusts
- Sugar
- Salt
- Cinnamon
- Ginger
- Nutmeg
- Ground Cloves
- Canned Pumpkin Puree
- Eggs
- Sour Cream
- Whipped Cream
Instructions
- 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