Velvety Sour Cream Pumpkin Delight
Indulge in the ultimate holiday treat with this Velvety Sour Cream Pumpkin Delight. This exquisite pie takes traditional pumpkin flavors to new heights with its airy, meringue-like texture that melts in your mouth. Whether you're a pumpkin pie skeptic or a longtime fan, the rich combination of spices, creamy sour cream, and luscious pumpkin puree will have everyone asking for seconds. Perfectly balanced with a hint of warmth from spices and topped with billowy whipped cream, this pie will surely become a staple at your festive gatherings. For those seeking alternatives, Mrs. Smith's frozen sweet potato pie is an equally delightful option!
6
Servings
N/A
Calories
11
Ingredients
Ingredients
Pie crust
1 (9 inch) (three-quarters baked)
Sugar
1 cup
Salt
1/4 teaspoon
Cinnamon
1 teaspoon
Ginger
1/2 teaspoon
Freshly grated nutmeg
1/4 teaspoon
Ground cloves
1/8 teaspoon
Canned pumpkin puree
1 1/2 cups
Eggs
3 (separated)
Sour cream
1 cup
Whipped cream
to garnish
Instructions
1
Preheat your oven to 450°F (232°C). If using a store-bought pie crust, prepare it following package instructions, then prick the crust all over with a fork and bake until it is three-quarters done, approximately 7-11 minutes.
2
Once the crust is pre-baked, reduce the oven temperature to 350°F (175°C).
3
In a metal mixing bowl, combine 1/2 cup of sugar, salt, cinnamon, ginger, nutmeg, and cloves. Place the bowl over a saucepan filled with 2-3 inches of simmering water to create a double boiler.
4
Incorporate the canned pumpkin puree into the dry mixture, stirring until well combined.
5
In a separate bowl, beat the egg yolks until light and airy, then add them to the pumpkin mixture.
6
Mix in the sour cream, stirring until the mixture is smooth and creamy.
7
Continue cooking the mixture over the simmering water, stirring constantly, until it thickens visibly (around 10-15 minutes).
8
In a clean bowl, beat the egg whites until soft peaks form. Gradually incorporate the remaining 1/2 cup sugar while continuing to beat until stiff peaks form.
9
Carefully fold the beaten egg whites into the pumpkin mixture until just combined, preserving as much air as possible.
10
Pour the combined mixture into the prepared pie crust, smoothing the top.
11
Bake in the oven for 45 minutes, or until the top is lightly browned and set.
12
Let the pie cool slightly, then serve warm or at room temperature topped with luscious whipped cream, if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Velvety Sour Cream Pumpkin Delight?
It is an exquisite holiday pie that takes traditional pumpkin flavors to new heights with an airy, meringue-like texture that melts in your mouth.
How many servings does this pumpkin pie recipe make?
This recipe makes approximately 6 servings.
What size pie crust is required for this recipe?
A 1 (9 inch) pie crust is needed.
What is the initial oven temperature for pre-baking the crust?
The oven should be preheated to 450°F (232°C) for the crust pre-baking stage.
How long should I pre-bake the pie crust?
Bake the crust for approximately 7-11 minutes until it is three-quarters done.
What should I do to the crust before pre-baking?
You should prick the crust all over with a fork before placing it in the oven.
What is the baking temperature for the filled pie?
Once the crust is pre-baked, reduce the oven temperature to 350°F (175°C).
How much canned pumpkin puree is needed?
The recipe calls for 1 1/2 cups of canned pumpkin puree.
What spices are included in the Velvety Sour Cream Pumpkin Delight?
The pie uses cinnamon, ginger, freshly grated nutmeg, and ground cloves.
How much sour cream is used in this recipe?
One cup of sour cream is incorporated into the pumpkin mixture.
How many eggs are required and how are they prepared?
The recipe uses 3 eggs which must be separated into yolks and whites.
What is the total amount of sugar used?
A total of 1 cup of sugar is used, divided into two 1/2 cup portions.
How do I prepare the pumpkin base using a double boiler?
Combine half the sugar, salt, and spices in a metal bowl over simmering water, then stir in the pumpkin puree, beaten yolks, and sour cream.
How long do I cook the mixture over the double boiler?
Cook the mixture, stirring constantly, for about 10-15 minutes until it visibly thickens.
How should the egg yolks be beaten?
The egg yolks should be beaten until they are light and airy before being added to the pumpkin mixture.
What is the proper way to prepare the egg whites?
Beat the egg whites until soft peaks form, then gradually add the remaining 1/2 cup of sugar and beat until stiff peaks form.
How should I combine the egg whites with the pumpkin mixture?
Carefully fold the beaten egg whites into the pumpkin mixture to preserve as much air as possible.
How long does the filled pie need to bake?
Bake the pie in the oven for 45 minutes.
How can I tell when the pie is finished baking?
The pie is done when the top is lightly browned and the filling has set.
What is the recommended serving temperature for this pie?
The pie can be served warm or at room temperature.
What is the suggested garnish for the finished dessert?
It is recommended to top the pie with luscious whipped cream.
What makes the texture of this pie different from standard pumpkin pie?
The use of folded stiff egg whites and sour cream creates a unique, airy, meringue-like texture.
Is there a recommended alternative if I don't want to make pumpkin pie?
Mrs. Smith's frozen sweet potato pie is mentioned as an equally delightful alternative.
What tags are associated with this recipe?
Tags include holiday dessert, Thanksgiving, pumpkin puree, sour cream, and spiced pie.
What is the category of this recipe?
This recipe is categorized as a Dessert.
How much ginger is used in the recipe?
The recipe requires 1/2 teaspoon of ginger.
How much cinnamon is used?
The recipe calls for 1 teaspoon of cinnamon.
What amount of cloves is needed?
The recipe uses 1/8 teaspoon of ground cloves.
Is freshly grated nutmeg required?
Yes, the recipe specifically calls for 1/4 teaspoon of freshly grated nutmeg.
Should the pie be cooled before serving?
Yes, let the pie cool slightly before serving it warm or at room temperature.