Sour cream pumpkin pie and dessert


1 baked 10" pie shell or 9" square pan with Graham cracker crumb crust
1 pkg. Knox gelatin
1/4 cup cold water
3 eggs, separated
1/3 cup sugar
1-1/4 cup pumpkin
1/2 cup sour cream
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 cup sugar
1 cup cream
1 cup powdered sugar
1 teaspoon vanilla

Soften the package of Knox in cold water, set aside. Beat 3 egg yolks with the 1/3 cup sugar till thick and lemon colored. Add the pumpkin, sour cream, salt, cinnamon, cloves, ginger and nutmeg. Cook over medium heat stirring all the time. Remove from heat. Add gelatin. Stir until dissolved. Cool.

Beat 3 egg whites till frothy. Add the 1/4 cup sugar one tablespoon at a time, beat until stiff peaks form. Fold into cooled pumpkin mixture. Whip cream, add powdered sugar and vanilla. Mix well.

Spoon half the pumpkin mixture into pie shell then half the whipped cream mixture. Layer the rest of the pumpkin, then the rest of the whipped cream. Chill 2 hours or overnight. May be doubled and put in a 9x13 pan.

Source: Midwest Messenger newspaper, July 7, 2003