Sour Cream Pumpkin Pie

Name: Sour Cream Pumpkin Pie
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters packed dark brown sugar; 3 larges eggs, separated; 1 teaspoons ground cinnamon; 0 teaspoons ground ginger; 8 servings Accompaniment: lightly sweetened whipped cream; 355 milliliters sour cream (not reduced-fat); 0 teaspoons freshly grated nutmeg; 8 servings All-butter pastry dough; 0 teaspoons salt; 369 grams 1/2 cups canned solid-pack pumpkin

Sour Cream Pumpkin Pie is a vegetarian recipe with 8 servings. One portion of this dish contains roughly 6g of protein, 13g of fat, and a total of 313 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up nutmeg, eggs, solid-pack pumpkin, and a few other things to make it today. Thanksgiving will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 5 hours.

Instructions

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.

Ingredients you will need

Pastry Dough

Dough

Roll

Equipment you will use

Rolling Pin

While shell chills, put oven rack in middle position and preheat oven to 375°F.

Equipment you will use

Oven

Lightly prick bottom and side of chilled pie shell all over with a fork. Line shell with foil and fill with pie weights.

Ingredients you will need

Pie Crust

Equipment you will use

Aluminum Foil

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.

Equipment you will use

Oven

Aluminum Foil

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.

Ingredients you will need

Sour Cream

Water

Equipment you will use

Double Boiler

Bowl

Pot

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.

Ingredients you will need

Brown Sugar

Sour Cream

Cinnamon

Pumpkin

Ginger

Nutmeg

Water

Egg Yolk

Salt

Equipment you will use

Wooden Spoon

Kitchen Thermometer

Whisk

Bowl

Remove from heat and cool pumpkin mixture in bowl set in a larger bowl of ice water, stirring occasionally, about 15 minutes.

Ingredients you will need

Water

Pumpkin

Equipment you will use

Bowl

Beat egg whites in another bowl with an electric mixer until they just hold stiff peaks. Fold whites into pumpkin mixture gently but thoroughly.

Ingredients you will need

Egg Whites

Pumpkin

Equipment you will use

Hand Mixer

Bowl

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.

Equipment you will use

Oven

Pie can be made 1 day ahead and chilled, covered.

Serve chilled or at room temperature.