Sour Cream Pumpkin Pie
Pastry crust for one 9 inch pie
1 1/2 cups freshly cooked or canned pumpkin puree
8 ounces sour cream (1 cup)
3/4 cup sugar
3 large egg yolks
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated or ground nutmeg
1/4 teaspoon ground cloves or allspice
1/4 teaspoon salt
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 cup sugar
whipped cream, if desired
Position a rack in the center of the oven. Preheat the oven to 350°F. Building
up a high fluted rim, prepare a in a 9 inch pan, preferably glass, the flaky
pastry crust, glazing with the egg yolk.
In a large, heavy saucepan, whisk the pumpkin puree, sour cream, sugar, egg
yolks, ground cinnamon, ground ginger, nutmeg, cloves or allspice and salt,
thoroughly. Whisking constantly, heat over medium heat until just warm to the
touch. Beat on medium speed the egg whites until foamy. Add the cream of tartar.
Continue to beat until soft peaks form, then gradually beat in the sugar.
Increase the speed to high and bet until the peaks are stiff and glossy. Using a
large rubber spatula, gently fold the egg whites into the pumpkin mixture. Pour
the filling into the prepared crust. Bake until the top has browned lightly and
feels softly set when touched, 40 to 50 minutes.
Let cool completely on a rack. At this point the pie can be refrigerated for up
to 1 day. Let warm at room temperature for 30 minutes before serving. Serve with
whipped cream if desired.
Makes one 9 inch pie, 8 servings.