Jenny's blog: "good stuff to eat"

* Active Time: 30 minutes * Total Time: 2 hours INGREDIENTS Dough 1/2 cup pecans 1/4 cup sugar 1 1/3 cups all-purpose flour 1/4 tsp salt 6 Tbsp cold unsalted butter 2 Tbsp cold water Filling 3/4 cup plus 2 Tbsp sugar 1 envelope unflavored gelatin 1/2 tsp salt 1 cup heavy cream 3 large eggs, separated (see Note) 3 Tbsp sour cream, at room temperature 1 can (15 oz) pure pumpkin 1 tsp ground cinnamon 1/2 tsp ground ginger 1/8 tsp each ground cloves and ground nutmeg PREPARATION 1. Dough: Heat oven to 350ºF. You'll need a 9-in. deep-dish pie plate. 2. Pulse pecans and sugar in processor until finely chopped. Add flour, salt and butter; pulse until mixture is crumbly. Add water; pulse just until dough separates from sides of bowl. Gather dough into a ball. 3. Roll dough on lightly floured piece of wax paper to a 13-in. round. Invert wax paper and dough into pie plate. Remove paper and fit dough in pan. Fold edge under; flute or crimp. Prick all over with a fork. Line with nonstick foil; fill with dried beans or pie weights. Bake 10 minutes. Remove foil and pie weights; continue baking 15 minutes until golden brown. Cool on wire rack. 4. Filling: Mix 3/4 cup sugar, the gelatin and salt in a 2-qt heavy-bottomed saucepan, stirring to blend. Whisk in heavy cream and egg yolks. Cook over medium heat, stirring constantly, 8 minutes or until mixture is slightly thickened and coats a spoon. Remove from heat. 5. Mix 1 Tbsp yolk mixture and the sour cream in a small bowl; set aside. Stir pumpkin and spices into remaining mixture in pan. Transfer pumpkin filling to a large bowl. Let mixture cool 15 minutes or until it's room temperature. 6. Beat egg whites and remaining 2 Tbsp sugar in medium bowl until moist, stiff peaks form. Stir some whites into pumpkin mixture to lighten; fold remaining whites in until blended. Spread filling in cooled crust. 7. Spoon or pipe dots of sour cream mixture on top of filling; drag a small knife through dots to create swirls. Chill pie at least 4 hours until firm.Note: There is a chance of salmonella poisoning when using raw eggs (especially dangerous for children, pregnant women and the elderly).