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New York Times Sour Cream Pumpkin Pie Recipe

New York Times Sour Cream Pumpkin Pie Recipe

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Ingredients:

Serving

1 (9 inch) pie crusts , three-quarters baked
1 cup sugar
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp freshly grated nutmeg
1/8 tsp ground cloves
1 1/2 cups canned pumpkin puree
3 eggs, separated
1 cup sour cream
whipped cream (to garnish )

Directions:

Preheat oven to 450 degrees. Prepare pie shell, prick the crust and bake until three-fourths done [usually 7-11 minutes].
Reduce the oven temperature to 350 degrees.
Combine 1/2 cup of the sugar with the salt, cinnamon and ginger, nutmeg and cloves in a metal bowl placed over a pot with 2-3 inches of water in it on the stove.
Blend in the pumpkin puree.
Beat the egg yolks and stir into the mixture.
Add the sour cream and mix well.
Cook over hot, not boiling, water until thick, stirring constantly.
Beat the egg whites until they form soft peaks.
Gradually beat in the remaining sugar.
Fold into the pumpkin mixture.
Turn into the pie shell and bake for 45 minutes, or until the top has browned.
Serve with whipped cream, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	322.29 Kcal (1349 kJ)
Calories from fat	151.01 Kcal
		% Daily Value*
Total Fat	16.78g	26%
Cholesterol	96.18mg	32%
Sodium	312.7mg	13%
Potassium	137.25mg	3%
Total Carbs	37.6g	13%
Sugars	19.64g	79%
Dietary Fiber	1.22g	5%
Protein	6.43g	13%
Vitamin C	1mg	2%
Iron	1.4mg	8%
Calcium	79.7mg	8%

Amount Per 100 g
Calories	183.89 Kcal (770 kJ)
Calories from fat	86.16 Kcal
		% Daily Value*
Total Fat	9.57g	26%
Cholesterol	54.88mg	32%
Sodium	178.42mg	13%
Potassium	78.31mg	3%
Total Carbs	21.45g	13%
Sugars	11.2g	79%
Dietary Fiber	0.7g	5%
Protein	3.67g	13%
Vitamin C	0.6mg	2%
Iron	0.8mg	8%
Calcium	45.5mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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