15oz.canned pumpkin(I use Libby’s 100% pure pumpkin)
1pintwhipping cream(or 1 package of Dream Whip)
2piecrusts(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.