New York Times Sour Cream Pumpkin Pie

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 (9 inch) pie crusts, three-quarters baked
• 1 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground cloves
• 1 1/2 cups canned pumpkin puree
• 3 eggs, separated
• 1 cup sour cream
• whipped cream (to garnish)

Recipe

• 1 preheat oven to 450 degrees. prepare pie shell, prick the crust and bake until three-fourths done [usually 7-11 minutes].
• 2 reduce the oven temperature to 350 degrees.
• 3 combine 1/2 cup of the sugar with the salt, cinnamon and ginger, nutmeg and cloves in a metal bowl placed over a pot with 2-3 inches of water in it on the stove.
• 4 blend in the pumpkin puree.
• 5 beat the egg yolks and stir into the mixture.
• 6 add the sour cream and mix well.
• 7 cook over hot, not boiling, water until thick, stirring constantly.
• 8 beat the egg whites until they form soft peaks.
• 9 gradually beat in the remaining sugar.
• 10 fold into the pumpkin mixture.
• 11 turn into the pie shell and bake for 45 minutes, or until the top has browned.
• 12 serve with whipped cream, if desired.