Pumpkin Sour Cream Pie

This is my mom's delicious pumpkin pie that she made at Thanksgiving.  Tastes as good as it looks!  

INGREDIENTS

1-9” baked pastry shell

1 envelope unflavored gelatin

¼ cup cold water

3 eggs (separated)

1/3 cup sugar

1 ¼ cup canned pumpkin

½ cup sour cream

½ tsp. salt

1 tsp. cinnamon

¼ tsp. allspice or nutmeg

¼ tsp. ginger

¼ cup sugar

1 cup heavy cream

1 cup powdered sugar

1 tsp. vanilla

½ cup chopped pecans

DIRECTIONS

Soften gelatin in cold water.  Beat egg yolks with 1/3 cup sugar until thick and lemon-colored.  Add pumpkin, sour cream, salt, and spices.  Cook over medium heat, stirring constantly, until mixture comes to boil.  Reduce heat; cook 2 minutes (stirring constantly).  Remove from heat; stir in softened gelatin.  Stir until dissolved; cool.  Beat egg whites until frothy; add ¼ cup sugar gradually, beating until stiff peaks form.  Fold into cooled pumpkin mixture.  Whip cream; add powdered sugar and vanilla.  Spoon half of pumpkin mixture into cool pie shell; spread half of whipped cream on top. Repeat.  Sprinkle with pecans.  Chill at least 2 hours before serving.  Makes 8 servings.

–Melanie