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.