Sour Cream Pumpkin Pie

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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