New York Times Sour Cream Pumpkin /Carrie Sheridan
- Ready In:
- 1hr 40mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 (9 inch) pie crusts, three-quarters baked
- 1 cup sugar
- 1⁄4 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ginger
- 1⁄4 teaspoon freshly grated nutmeg
- 1⁄8 teaspoon ground cloves
- 1 1⁄2 cups canned pumpkin puree
- 3 eggs, separated
- 1 cup sour cream
- whipped cream (to garnish)
directions
- Preheat oven to 450 degrees. Prepare pie shell, prick the crust and bake until three-fourths done [usually 7-11 minutes].
- Reduce the oven temperature to 350 degrees.
- Combine 1/2 cup of the sugar with the salt, cinnamon and ginger, nutmeg and cloves in a metal bowl placed over a pot with 2-3 inches of water in it on the stove.
- Blend in the pumpkin puree.
- Beat the egg yolks and stir into the mixture.
- Add the sour cream and mix well.
- Cook over hot, not boiling, water until thick, stirring constantly.
- Beat the egg whites until they form soft peaks.
- Gradually beat in the remaining sugar.
- Fold into the pumpkin mixture.
- Turn into the pie shell and bake for 45 minutes, or until the top has browned.
- Serve with whipped cream, if desired.
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Reviews
-
I have made this several times now and it still amazes me every time! This pie has kind of a custard like texture. It's rich and creamy, sweet with just a hint of spice. If you make this for a get together it will be a guaranteed hit! Make two, so you can have all to yourself, because it will be gone in no time!
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Wow! This is absolutely delicious and quite enjoyable to create. The recipe turned out to be larger than my pie shell needed, so I poured the extra into 3 custard cups and baked them along with the pie. Family reviews were off the charts by everyone. (The cinnamon listed in ingredients is not listed in directions -- of course, just add with other spices.) Enjoy!
RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life