Sour Cream Pumpkin Pie Recipe

Name: Sour Cream Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each pie shell (9 inch) 9 inch, baked; 1 package gelatin, unflavored; 1/4 cup water cold; 3 large eggs separated; ⅓ cup sugar; 1 1/4 cups pumpkin; ½ cups sour cream; 1/2 teaspoon salt; 1/2 cup pecans chopped, toasted; 1 teaspoon cinnamon; 1/4 teaspoon cloves; 1/4 teaspoon nutmeg; 1/4 teaspoon ginger; 1/4 cup sugar; 1 cup heavy whipping cream whipped; 1 cup powdered sugar sifted; 1 teaspoon vanilla extract

Servings: persons

1 each pie shell (9 inch) 9 inch, baked
1 package gelatin, unflavored
1/4 cup water cold
3 large eggs separated
⅓ cup sugar
1 1/4 cups pumpkin
½ cups sour cream
1/2 teaspoon salt
1/2 cup pecans chopped, toasted
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 cup sugar
1 cup heavy whipping cream whipped
1 cup powdered sugar sifted
1 teaspoon vanilla extract

1
Soften gelatin in cold water.
2
Bet egg yolks with 13 cup sugar until thick and lemon colored.
3
Add pumpkin, sour cream, and spices.
4
Cook over medium heat, stirring constantly until mixture comes to a boil.
5
Reduce heat and cook 2 minutes stirring constantly.
6
Remove from heat and stir in softened gelatin.
7
Stir until gelatin is dissolved, cool.
8
Beat egg whites until frothy, add 1/4 cup sugar gradually, beating until stiff peaks form and sugar is dissolved.
9
Fold into pumpkin mixture.
10
Add powdered sugar and vanilla to whipped cream, mixing well.
11
Spoon half of pumpkin mixture into cool pie shell, then spread half o whipped cream mixture on top.
12
Repeat.
13
Sprinkle with toasted pecans.
14
Chill at least two hours before serving.

700

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 each pie shell (9 inch) 9 inch, baked, 1 package gelatin, unflavored, 1/4 cup water cold, 3 large eggs separated, and more.

Yes, Sour Cream Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream Pumpkin Pie

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