 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| Appetizer Recipes & More |
Sour Cream Pumpkin Pie Ingredients 3/4 cup light brown sugar 1 envelope plain gelatine 1 tsp. cinnamon 1/2 tsp. cloves 1/4 tsp. nutmeg 1/2 tsp. salt 3 eggs, separated 1/2 cup milk 1 No. 303 can pumpkin 1 cup dairy sour cream 1/4 cup sugar 10 inch pie shell or 9 inch deep dish Directions Combine brown sugar, gelatine, spices and salt in a saucepan. Add beaten egg yolks, milk and pumpkin. Mix well. Cook over medium heat, stirring constantly, until gelatin dissolves - about 8 minutes. Remove from heat and allow to cool slightly. Add sour cream and mix well. Beat egg whites until slightly stiff and gradually add sugar. Beat until stiff. Fold into cooled pumpkin mixture, put into baked pie shell and chill about 4 hours before serving. |