joanne's pumpkin pie, to be exact.
now it seems that i was a bit selfish earlier and didn't post a recipe - and this pie is so good that you should have the recipe. so good.
so, so good.
joanne’s pumpkin pie
1 10” baked shell
1 envelope gelatin – unflavored
1/4 cup cold water
3 eggs – separated
1/2 cup sugar
1 1/4 cup canned pumpkin – unseasoned
1/2 cup sour cream
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 cup sugar
1 cup cream – whipped
1 cup sifted powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
note: i usually double by half the whipping cream mixture to be certain there will be enough to cover top of pie.
beat egg yolks in 1/2 cup sugar until lemon colored. add pumpkin, sour cream, salt and spices. cook over medium heat, stirring constantly until boils, continue boiling for 2 minutes.
remove from heat – stir in softened gelatin. stir until dissolved. cool.
beat egg whites until frothy. add 1/4 cup sugar gradually and beat until stiff. fold into pumpkin mixture when it has cooled.
whip cream slightly. gradually add powdered sugar and vanilla. mix well.
spoon half of the pumpkin mixture into shell. add 1/2 of cream mixture. repeat.
sprinkle with chopped pecans.