Sour Cream Pumpkin Pie
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
51
Sourness
34
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1.5 cups
Sour Cream (not reduced-fat)1.5 cups
Pumpkin (canned solid-pack 13 oz)3 large
Egg (separated)3 tsp
Ground Cinnamon1 tsp
Nutmeg (freshly grated)1 tsp
Ground Ginger1 tsp
SaltDirections:
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
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
3
Decoratively crimp edge and chill shell until firm, about 30 minutes
4
While shell chills, put oven rack in middle position and preheat oven to 375°F
5
Lightly prick bottom and side of chilled pie shell all over with a fork
6
Line shell with foil and fill with pie weights
7
Bake until pastry is pale golden along rim and set underneath weights, about 20 minutes
8
Carefully remove foil and weights and bake shell until bottom and side of pastry are pale golden, about 10 minutes more
9
Cool completely in pie plate on a rack, about 20 minutes
10
Leave oven on
11
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
12
Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pie plate to reinforce edge
13
Decoratively crimp edge and chill shell until firm, about 30 minutes
14
While shell chills, put oven rack in middle position and preheat oven to 375°F
15
Lightly prick bottom and side of chilled pie shell all over with a fork
16
Line shell with foil and fill with pie weights
17
Bake until pastry is pale golden along rim and set underneath weights, about 20 minutes
18
Carefully remove foil and weights and bake shell until bottom and side of pastry are pale golden, about 10 minutes more
19
Cool completely in pie plate on a rack, about 20 minutes
20
Leave oven on
21
Make filling: 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
22
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
23
Cook over simmering water, stirring constantly with a wooden spoon, until thickened and registers 170°F on thermometer, about 6 minutes
24
Remove from heat and cool pumpkin mixture in bowl set in a larger bowl of ice water, stirring occasionally, about 15 minutes
25
Beat egg whites in another bowl with an electric mixer until they just hold stiff peaks
26
Fold whites into pumpkin mixture gently but thoroughly
27
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
28
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
29
Cook over simmering water, stirring constantly with a wooden spoon, until thickened and registers 170°F on thermometer, about 6 minutes
30
Remove from heat and cool pumpkin mixture in bowl set in a larger bowl of ice water, stirring occasionally, about 15 minutes
31
Beat egg whites in another bowl with an electric mixer until they just hold stiff peaks
32
Fold whites into pumpkin mixture gently but thoroughly
33
Pour filling into cooled shell, smoothing top, and bake until filling is set and puffed around edge, 40 to 50 minutes
34
Cool pie to room temperature on a rack, about 2 hours
35
Pour filling into cooled shell, smoothing top, and bake until filling is set and puffed around edge, 40 to 50 minutes
36
Cool pie to room temperature on a rack, about 2 hours