Sour Cream Pumpkin Pie
Baked 9" pie shell 1/4 t. cloves 1 envelope unflavored gelatin 1/4 t. nutmeg 1/4 c. cold water 1/4 t. ginger 3 eggs, separated 1/4 c. granulated sugar 1&1/4 c. pumpkin puree, fresh 1 c. heavy cream, whipped or canned 1 c. sifted confectioners sugar 1/2 c. sour cream 1 t. vanilla or 1/2 t. vanilla and 1/2 t. rum 1/2 t. salt 1/2 c. chopped pecans (optional) 1 t. cinnamon Soften gelatin in water. Beat egg yolks with 1/3 c. sugar until thick and lemon-colored. Add pumpkin, sour cream, salt and spices. Cook over med heat, stirring constantly, until mixture comes to a boil. Reduce heat and cook 2 min, stirring constantly. Remove from heat and stir in softened gelatin. Stir until gelatin is dissolved. Cool Beat egg whites until frothy; add 1/4 c. sugar gradually, beating until stiff peaks form and sugar is dissolved. Fold into pumpkin mixture. To whipped cream, add confectioners sugar and vanilla, mixing well. Spoon half the pumpkin mixture into cool pie shell; then spread half of whipped cream mixture on top. Repeat. Sprinkle with pecans if desired. Chill at least 2 hours before serving. Makes 8 servings.