Appetizer Recipes

    Sour Cream Pumpkin Pie


    3/4 cup light brown sugar
    1 envelope plain gelatine
    1 tsp. cinnamon
    1/2 tsp. cloves
    1/4 tsp. nutmeg
    1/2 tsp. salt
    3 eggs, separated
    1/2 cup milk
    1 No. 303 can pumpkin
    1 cup dairy sour cream
    1/4 cup sugar
    10 inch pie shell or 9 inch deep dish


    Combine brown sugar, gelatine, spices and salt in
    a saucepan.  Add beaten egg yolks, milk and
    pumpkin.  Mix well.  Cook over medium heat,
    stirring constantly, until gelatin dissolves - about 8
    minutes.  Remove from heat and allow to cool
    slightly.  Add sour cream and mix well.  Beat egg
    whites until slightly stiff and gradually add sugar.  
    Beat until stiff.  Fold into cooled pumpkin mixture,
    put into baked pie shell and chill about 4 hours
    before serving.
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