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 **

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 **

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 **