From Joy of Cooking, introduced to us by Libby and Kevin. Page 888.
Prep not included in the recipe:
1. Make pie crust dough
2. Par-bake said crust
3. Separate 4-5 eggs, you'll use 3 of the yolks and all of the whites
4. Measure 1/4 cup sugar separately for the beaten eggs
A tangy pie with a light, soufflé-like texture. One 9" pie, 8 servings.
Position a rack in the center of the oven. Preheat the oven to 350˚.
Building up a high fluted rim, prepare in a 9" pan, preferably glass, glazing with the egg yolk:
which is to say, use a deep dish pie pan.
Baked Flaky pastry crust 866 or Pat-in-the-Pan Butter crust 867
which is to say, use the basic pie dough recipe from Williams Sonoma
In a large, heavy saucepan, whisk together thoroughly:
1½ cups freshly cooked or canned pumpkin puree
which is to say, the 15oz can of organic pumpkin is great for this recipe
8 ounces (scant 1 cup) sour cream
which is to say, the small sour cream container
¾ cup sugar
3 large egg yolks
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon freshly grated or ground nutmeg
which is to say, the ground nutmeg in the spice jar is fine
¼ teaspoon ground cloves or allspice
¼ teaspoon salt
Whisking constantly (which is to say, not really, but close), heat over medium heat until just warm to the touch.
Beat on medium speed until foamy:
3 large egg whites, at room temperature
which is to say, the number of egg whites you actually separated initially, which can be 4-5
When foamy, add:
¼ teaspoon cream of tartar
Continue to beat until soft peaks form, then gradually beat in:
¼ cup sugar from the initial prep above.
Increase the speed to high and beat until the peaks are stiff and glossy.
Using a large rubber spatula, gently fold the egg whites into the pumpkin mixture. Pour the filling into the prepared crust. Bake until the top has browned slightly and feels softly set when touched, 40 to 50 minutes. Let cook completely on a rack.
At this point, the pie can be refrigerated for up to 1 day. Let warm at room tempratu for 30 minutes before servicing.
which is to say, of course