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1
Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into a 9-inch glass or metal pie plate.
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2
Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pie plate to reinforce edge.
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3
Decoratively crimp edge and chill shell until firm, about 30 minutes.
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4
While shell chills, put oven rack in middle position and preheat oven to 375F.
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5
Lightly prick bottom and side of chilled pie shell all over with a fork.
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6
Line shell with foil and fill with pie weights.
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7
Bake until pastry is pale golden along rim and set underneath weights, about 20 minutes.
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8
Carefully remove foil and weights and bake shell until bottom and side of pastry are pale golden, about 10 minutes more.
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9
Cool completely in pie plate on a rack, about 20 minutes.
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10
Leave oven on.
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11
Heat 1 cup sour cream in a double boiler or a large metal bowl set over a large wide pot of boiling water until warm, stirring occasionally.
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12
Whisk together pumpkin, yolks, brown sugar, cinnamon, nutmeg, ginger, salt, and remaining 1/2 cup sour cream in another bowl until combined and whisk into hot sour cream.
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13
Cook over simmering water, stirring constantly with a wooden spoon, until thickened and registers 170F on thermometer, about 6 minutes.
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14
Remove from heat and cool pumpkin mixture in bowl set in a larger bowl of ice water, stirring occasionally, about 15 minutes.
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15
Beat egg whites in another bowl with an electric mixer until they just hold stiff peaks.
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16
Fold whites into pumpkin mixture gently but thoroughly.
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17
Pour filling into cooled shell, smoothing top, and bake until filling is set and puffed around edge, 40 to 50 minutes.
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18
Cool pie to room temperature on a rack, about 2 hours.
