On Tue, 23 Nov 2004 21:16:32 GMT, Ida Slapter >
wrote:

Sorry to omit the contributor.....Gourmet, November 2004 page 246

>I have made three of these since getting my current copy. Boy...it
>is a good recipe!
>
>
>@@@@@ Now You're Cooking! Export Format
>
>Sour Cream Pumpkin Pie
>
>
>1 pastry dough; 9 inch pie pan
>1 1/2 c sour cream; not reduced fat
>1 1/2 c pumpkin, sold pack; canned
>3 lg eggs; separated
>1 c brown sugar
>3/4 ts cinnamon
>1/4 ts nutmeg; freshly grated
>1/4 ts ground ginger
>1/4 ts salt
>
>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. Trim excess dough, leaving a 1/2 inch overhang,
>then fold overhand under pastry and press against rim of pie plate to
>reinforce edge. Decoratively crimp edge and chill shell until firm
>about 30 minutes.
>
>While shell chills, put oven rack into middle position and preheat
>oven to 375F.
>
>Lightly prick bottom and side of chilled pie shell all over with a
>fork. Line shell with foil and fill with pie weights. Bake until
>pastry is pale golden along rim and set underneath weights, about 20
>minutes. Carefully remove foil and weights and bake shell until bottom
>and side of pastry are pale golden, about 10 minutes more. Cool
>completely in pie place on a rack, about 20 minutes. Leave oven on.
>
>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.
>
>Whisk together pumpkin, yolks, brown sugar, cinnamon, nutmeg, ginger,
>salt and remaining 1/2 cup sour cream. Cook over simmering water,
>stirring constantly with a wooden spoon, until thickened and registers
>170F. on thermometer, about 6 minutes. Remove from head and cool
>pumpkin mixture in bowl set in a larger bowl of ice water, stirring
>occasionally, about 15 minutes.
>
>Beat egg whites in another bowl with a electric mixer until they just
>hold stiff peaks. Fold whites into pumpkin mixture gently but
>thoroughly.
>
>Pour filling into cooled, shell, smoothing top, and bake until filling
>is set and puffed around edge, 40 to 50 minutes. Cool pie to room
>temperature on a rack, about 2 hours.
>
>Pie can be made 1 day ahead and chilled, covered. Serve chilled or at
>room temperature with lightly sweetened whipped cream.
>
>Yield: 8 servings
>
>
>** Exported from Now You're Cooking! v5.66 **
>