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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.