Sour Cream Pumpkin Pie

Serves: 6
Total Calories: 306


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 pumpkin
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 rind 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.

*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.

Nutritional Facts:

Serves: 6
Total Calories: 306
Calories from Fat: 88

This Sour Cream Pumpkin Pie recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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