Sour Cream Pumpkin Pie Recipe

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Ingredients:

Serving

all-butter pastry dough
1 1/2 cups sour cream (not reduced-fat )
1 1/2 cups canned solid-pack pumpkin (13 oz)
3 large eggs, separated
1 cup packed dark brown sugar
3/4 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp ground ginger
1/4 tsp salt
accompaniment: lightly sweetened whipped cream

Directions:

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 overhang 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 in middle position and preheat oven to 375°F.
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 plate 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 in another bowl until combined and whisk into hot sour cream. Cook over simmering water, stirring constantly with a wooden spoon, until thickened and registers 170°F on thermometer, about 6 minutes. Remove from heat 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 an 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.
Cooks' note: Pie can be made 1 day ahead and chilled, covered. Serve chilled or at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	222.36 Kcal (931 kJ)
Calories from fat	71.46 Kcal
		% Daily Value*
Total Fat	7.94g	12%
Cholesterol	84.84mg	28%
Sodium	137.69mg	6%
Potassium	311.64mg	7%
Total Carbs	33.62g	11%
Sugars	28.08g	112%
Dietary Fiber	0.61g	2%
Protein	5.93g	12%
Vitamin C	4.6mg	8%
Iron	1.1mg	6%
Calcium	106.4mg	11%

Amount Per 100 g
Calories	163.49 Kcal (684 kJ)
Calories from fat	52.54 Kcal
		% Daily Value*
Total Fat	5.84g	12%
Cholesterol	62.38mg	28%
Sodium	101.24mg	6%
Potassium	229.14mg	7%
Total Carbs	24.72g	11%
Sugars	20.65g	112%
Dietary Fiber	0.45g	2%
Protein	4.36g	12%
Vitamin C	3.4mg	8%
Iron	0.8mg	6%
Calcium	78.3mg	11%

* 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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