In our family, this unique pie is the most anticipated dessert each Thanksgiving and Christmas. Why? It’s the one everyone talks about, and can’t get enough of. The recipe was given to a wonderful cook in our family the same year bell-bottom pants were the rage, 1973. When she shared it for the first time, wearing her bell-bottom pants, people swooned, keeled over, and almost passed out. You’ll understand when you taste the spicy pumpkin mixture, as it merges with the middle layer of whipped cream to create layers of velvety goodness. It does require a little extra effort, but you will be rewarded with heaps of praise. Don’t forget the bell-bottom pants.

Sour Cream Pumpkin Pie

Yield: 2 - 9" pies


  • 1 envelope plain gelatin
  • 1/4 cup cold water
  • 3 eggs separated
  • 1/3 cup sugar
  • 15 oz. canned pumpkin (I use Libby’s 100% pure pumpkin)
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1 1/4 cup sugar
  • 1/2 cup sour cream
  • 1 pint whipping cream (or 1 package of Dream Whip)
  • 2 piecrusts (8 or 9 inch) baked


  • Bake the piecrusts according to directions
  • Beat egg yolks with 1/3 cup sugar
  • Add pumpkin, sour cream, salt and spices to the beaten egg yolks. Mix well
  • Open one envelope of plain gelatin and place in ¼ cup of cold water. Set aside.
  • Put the pumpkin mixture in a pan on the stove and cook, stirring until it comes to a boil. Continue to stir, until it cooks for 2 more minutes. (Burns easily on bottom so keep stirring and monitoring the heat.)
  • Remove pumpkin mixture from stove and immediately add the softened gelatin and stir until dissolved completely.
  • Allow mixture to cool entirely. (It has to be cold before next step.)
  • Beat egg whites with 1¼ cup sugar, until firm, but not stiff.
  • Fold beaten egg whites into cool pumpkin mixture. Set aside.
  • Whip the cream. Optional: I add a few teaspoons of sugar to the cream while it’s beating. (If you use Dream Whip, follow the directions on the package.)


  • Bottom Layer: Divide the pumpkin mixture so that EACH pie will get equal amounts on top and bottom. Pour the first layer of the pumpkin mixture into EACH baked crust.
  • Middle Layer: Divide the whipped cream in half, and gently spread on top of pumpkin mixture (It will rest on top of the pumpkin mixture.)
  • Top Layer: Spread the remaining pumpkin mixture on top of whipped cream very gently.
  • Refrigerate until ready to serve


MAKE AHEAD: These can be made and frozen for a week. Thaw in the refrigerator.