Sour Cream Pumpkin Pie

Ingredients

• Accompaniment: lightly sweetened whipped cream
• Special equipment: pie weights or raw rice; an instant-read thermometer
• ¼ teaspoon salt
• ¼ teaspoon ground ginger
• ¼ teaspoon freshly grated nutmeg
• ¾ teaspoon ground cinnamon
• 1 cup packed dark brown sugar
• + 4 more ingredients
• • 3 large eggs, separated
  • 1 ½ cups canned solid-pack pumpkin (13 oz)
  • 1 ½ cups sour cream (not reduced-fat)
  • All-butter pastry dough

1. Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into a 9-inch glass or metal pie plate. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pie plate to reinforce edge. Decor...

View full recipe at SpringPad