Sour Cream-Pumpkin Pie - cooking recipe

Ingredients

1 1/2 c. sugar
1/4 tsp. salt
1/2 tsp. ground ginger
1 tsp. ground cinnamon
1 1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 tsp. vanilla
1 (16 oz.) can pumpkin
1 (8 oz.) carton sour cream
3 eggs, separated
1 (9-inch) deep dish unbaked pie shell

Preparation

Combine the first 6 ingredients.
Add pumpkin and sour cream; stir well.
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 into pastry shell.
Bake at 450\u00b0 for 10 minutes.
Reduce heat to 350\u00b0 and bake 55 minutes, or until set.