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Sour Cream Pumpkin Pie |
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Serves: 6 Print this RecipeCrust: 1/2 cup brazil nuts finely ground 3 tablespoons brown sugar 3 tablespoons flour 2 tablespoons butter real, softened * Part two. 1 16-ounce can pumpkins 3/4 cup brown sugar 1/2 cup milk 2 eggs yolk 1 tablespoon unflavored jello 2 tablespoons water 1 teaspoon cinnamon ground 1/2 teaspoon ginger ground 1/2 teaspoon salt 1/4 teaspoon cloves ground 2 eggs white room temperature 1/3 cup granulated sugar 1/2 cup sour cream 1 teaspoon orange rinds grated Extra dairy sour cream for decoration Heat oven to 400° F. Lightly grease a 9-inch pie pan. Combine nuts, brown sugar, flour, and butter. Press firmly into bottom and sides of plate. Bake 7 to 10 minutes or until just barely browned. Take care not to burn. Cool thoroughly before filling. Filling: *Combine pumpkin, brown sugar, milk, egg yolks, gelatin softened in 2 tablespoons water, cinnamon, ginger, salt, and cloves in saucepan. Cook over medium heat, stirring constantly until mixture comes almost to boil (do not boil). Let cool; chill until mixture mounds slightly when dropped from a spoon. Beat egg whites until stiff peaks form. Gradually add granulated sugar and continue beating until stiff and glossy. Fold into pumpkin mixture with sour cream and orange rind. Spoon into shell. Chill overnight. Decorate with dollop of sour cream just before serving. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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