Happy Thanksgiving! If you're looking for Joanne's Pumpkin Pie recipe, you can find it below. It's such a wonderful alternate to the plain old "slab-o-punkin" pie that is usually found at Thanksgiving. You get the same pumpkin spice flavor in the filling, but it's lighter and fluffier and a little whipped cream (or a lot) never hurt anyone!!
Also, if you're interested in classes, please write me at email@example.com. I plan on putting a few classes together for the holidays and will collect your information to send you dates and times.
Joanne’s Pumpkin Pie
Have prepared one 10” pre-baked pie shell, cooled
1 envelope gelatin – unflavored
1/4 C cold water
3 eggs, separated
1/2 C sugar
1 1/4 C canned pumpkin – unseasoned (Libby's is best)
1/2 C sour cream
1/2 t salt
1 t cinnamon
1/4 t ground cloves
1/4 t nutmeg
1/4 t ginger
1/4 C sugar
1 C heavy whipping cream
1/2 C sifted powdered sugar
1 t vanilla extract
1/2 C chopped pecans
Note: I usually double the whipping cream mixture to be certain there will be enough to cover top of pie.
Dissolve packet of gelatin in 1/4 C water. Set aside.
In a large saucepan, whisk egg yolks in 1/2 C sugar until lemon colored. Add pumpkin, sour cream, salt and spices. Cook on stovetop over medium heat, stirring constantly until mixture comes to a boil. Continue boiling for 2 minutes. Remove from heat – stir in softened gelatin.
Stir until dissolved and allow mixture to cool in large bowl.
In very clean bowl, beat egg whites until frothy. Add 1/4 C sugar gradually and beat until stiff. Fold egg whites into cooled pumpkin mixture.
In clean, cold bowl, whip cream slightly. Gradually add powdered sugar and vanilla while beating well. Beat until stiff.
Spoon half of the pumpkin mixture into shell. Add 1/2 of whipped cream. Repeat.
Garnish top with chopped pecans.