EASY SOUR CREAM PUMPKIN PIE
Regi Dean's Recipes 08/22/99
Pies
Nita
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Brown sugar, firmly lpacked	1/4 cup
eggs, separated	3
Ground cinnamon	1/2 tsp.
Ground Ginger	1/4 tsp.
Ground Nutmeg	1/2 tsp. 
Mashed Cooked Pumpkin (canned 	2 cups
Salt	1/8 tsp.
Single Crust Pie Shell, unbake	
Sour Cream	8 oz.
Sugar	3/4 cup
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Combine sugar, brown sugar, cinnamon, netmeg, ginger and salt, 
stirring well.  Add pumpkin and sour cream, stirring well.

Preheat oven to 400 degrees.

Beat egg yolks until thick and lemon-colored; stir into pumpkin 
mixture.  Beat egg whites (at room temperature) until stiff peaks form 
--  fold into pumpkin mixture.

Pour filling into unbaked 9" pie shell.  Bake for 10 min.  Reduce heat to 
350* and bake for another 45 to 50 min. or until set, shielding edges 
with foil if pie shell browns too quickly.  Makes 6 to 8 servings.