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SOUR CREAM PUMPKIN PIE Recipe

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This recipe for SOUR CREAM PUMPKIN PIE, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Owen
Added: Tuesday, July 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 9 inch unbaked pie shell with high fluted edge
1 c sugar
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1 1/2 c canned pumpkin
3 eggs, separated
1 c sour cream

Directions:
Directions:
Make day before, or early in the day

Make and refrigerate unbaked pie shell until time to use. Heat oven to 450. Combine sugar, salt, cinnamon, ginger, nutmeg, cloves and pumpkin. Beat egg yolks well, then stir into pumpkin mixture along with the sour cream. Beat egg whites until soft peaks form, then fold them into pumpkin mixture. Pour pumpkin mixture into chilled, unbaked pie shell. Bake 10 minutes, then lower oven temperature to 350 and bake 1 1/2 hour longer, or until dinner knife, inserted in center of custard, comes out clean. Cool. serve warm, in 6 to 8 wedges; or refrigerate and serve cold.

Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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