Posted on December 8, 2010 at 2:45 PM
Monday, Jan 3 at 2:57 PM
Joanne’s Pumpkin Pie
Source: Four and 20 Blackbirds Baking
Have ready one 10” baked pie shell
1 envelope gelatin – unflavored
¼ cup cold water
3 eggs, separated
½ cup sugar
1 ¼ cups canned pumpkin – unseasoned
½ cup sour cream
½ tsp salt
1 tsp cinnamon
¼ tsp ground cloves
¼ tsp nutmeg
¼ tsp ginger
¼ cup sugar
1 cup heavy whipping cream
1 cup sifted powdered sugar
1 tsp vanilla extract
Note: I usually double by half whipping cream mixture to be certain there will be enough to cover top of pie.
½ cup chopped pecans
Beat egg yolks in ½ cup sugar until lemon colored. Add pumpkin, sour cream, salt and spices. Cook over medium heat, stirring constantly until boils. Continue boiling for 2 minutes.
Remove from heat – stir in softened gelatin. Stir until dissolved. Cool.
Beat egg whites until frothy. Add ¼ cup sugar gradually and beat until stiff. Fold into cooled pumpkin mixture.
Whip cream slightly. Gradually add powdered sugar and vanilla. Beat well.
Spoon half of the pumpkin mixture into shell. Add ½ of cream mixture. Repeat.
Sprinkle with chopped pecans.