---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Sour Cream Pumpkin Pie
  Categories: Pies, Fruits, Bakery
       Yield: 1 servings
  
            Mrs. j. b. eoff
       1    Baked 9″ pie shell
       1 pk Unflavored gelatin
     1/4 c  Cold water
       3    Eggs; separated
     1/3 c  Sugar
   1 1/4 c  Pumpkin
      12 c  Sour cream
     1/2 ts Salt
     1/2 c  Pecans; chopped; toasted
       1 ts Cinnamon
     1/4 ts Cloves
     1/4 ts Nutmeg
     1/4 ts Ginger
     1/4 c  Sugar
       1 c  Heavy cream; whipped
       1 c  Powdered sugar; sifted
       1 ts Vanilla
  
   soften gelatin in cold water.  Bet egg yolks with 1/3 cup sugar until thick
   and lemon colored.  Add pumpkin, sour cream, and spices. cook over medium
   heat, stirring constantly until mixture comes to a boil. Reduce heat and
   cook 2 minutes stirring constantly. Remove from heat and stir in softened
   gelatin.  Stir until gelatin is dissolved, cool. Beat egg whites until
   frothy, add 1/4 cup sugar gradually, beating until stiff peaks form and
   sugar is dissolved.  Fold into pumpkin mixture. Add powdered sugar and
   vanilla to whipped cream, mixing well. spoon half of pumpkin mixture into
   cool pie shell, then spread half o whipped cream mixture on top. Repeat.
   Sprinkle with toasted pecans. Chill at least two hours before serving.
  
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