Sour Cream Pumpkin Pie

• 1 each pie shell (9 inch) 9 inch, baked
• 1 package gelatin, unflavored
• 1/4 cup water cold
• 3 large eggs separated
• 13 cup sugar
• 1 1/4 cups pumpkin
• 12 cups sour cream
• 1/2 teaspoon salt
• 1/2 cup pecans chopped, toasted
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 cup sugar
• 1 cup heavy whipping cream whipped
• 1 cup powdered sugar sifted
• 1 teaspoon vanilla extract

1. Soften gelatin in cold water.
2. Bet egg yolks with 13 cup sugar until thick and lemon colored.
3. Add pumpkin, sour cream, and spices.
4. Cook over medium heat, stirring constantly until mixture comes to a boil.
5. Reduce heat and cook 2 minutes stirring constantly.
6. Remove from heat and stir in softened gelatin.
7. Stir until gelatin is dissolved, cool.
8. Beat egg whites until frothy, add 1/4 cup sugar gradually, beating until stiff peaks form and sugar is dissolved.
9. Fold into pumpkin mixture.
10. Add powdered sugar and vanilla to whipped cream, mixing well.
11. Spoon half of pumpkin mixture into cool pie shell, then spread half o whipped cream mixture on top.
12. Repeat.
13. Sprinkle with toasted pecans.
14. Chill at least two hours before serving.

pie shell, gelatin, water cold, eggs, sugar, pumpkin, sour cream, salt, pecans, cinnamon, cloves, nutmeg, ginger, sugar, heavy whipping cream whipped, powdered sugar, vanilla

Taken from recipeland.com/recipe/v/sour-cream-pumpkin-pie-4910 (may not work)