Sour Cream Pumpkin Pie with a Little Sumthin, Sumthin

Since Dan is a bit lactose intolerant, traditional pumpkin pie with its cream and evaporated milk was a real problem, especially since he loves pumpkin pie.  So I hunted for something that didn’t have those ingredients.  The sour cream recipe fit the bill.  If you are lactose intolerant, be sure that your sour cream has live bacteria or you may still have a reaction.

This a a chiffon type pie.  The original recipe came from The Joy of Cooking, but as usual, I’ve tampered with the recipe.  My changes include a reduction in sugar (it was really cloying in the original), some adjustments of spices, and the addition of Kahlua.

Sour Cream Pumpkin Pie with a Little Sumthin, Sumthin

Preheat oven to 350
Prepare my oil one-crust pastry recipe (see directions at the bottom of this recipe)

In a heavy saucepan, combine the following ingredients and using a whisk, beat until mixed thoroughly

1 can pumpkin pie filling or 2 cups thick freshly cooked pumpkin

1 cup light sour cream (regular sour cream is fine too.  I’m just trying to reduce the fat)

2/3 cup sugar

3 egg yolks

1 tsp. cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

1/2 tsp. ground allspice

1 teaspoon to 1 Tablespoon Kahlua (or other coffee liqueur

When thoroughly mixed, put over medium heat and whisk constantly while bringing the temperature to just warm.  Don’t bring the heat up above warm because we don’t want to cook the egg whites in the next step.

In separate bowl, beat 3 egg whites (at room temperature with an electric or rotary beater) until barely frothy.  Add:

1/4 tsp. cream of tartar

Beat again until soft peaks begin to form.  Add:

1/4 cup sugar

Beat until stiff peaks form when you touch with spoon and pull away quickly.  At this stage the egg whites should also be glossy.  Now fold the egg whites into the pumpkin mixture thoroughly.  Do NOT beat.  When thoroughly combined, pile mixture into the pie shell.  This pie will puff up when baking so don’t fill to the top.  Leave a half inch or so.  The pie can be made ahead and will store nicely in the refrigerator for a day.  Don’t put into the refrigerator before pie is completely cool.  Top with whipped cream or other topping and drizzle a little more Kahlua on top.

Bake for 45-55 minutes until lightly browned.  Let cool completely.

CAROL’S FOOL-PROOF OIL PASTRY CRUST for 1 crust pies (rolled out between waxed paper)
1 cup flour
1/2 teaspoon salt
1/4 cup vegetable or canola oil
1 1/2 Tablespoons COLD water

Mix flour and salt.  Blend in oil thoroughly with fork.  Sprinkle all of the cold water over the mixture.  Mix thoroughly.  Sprinkle a few drops of water on the counter or board to keep wax paper from sliding.  Put 18-22inch long piece of waxed paper (plastic wrap won’t work) down.  Put dough in middle. Flatten slightly with hand.   Put another piece of waxed paper on top of dough and roll out to pie plate size.  Take top wax paper off dough.  Flip over into pie plate and remove other waxed paper sheet.  Brush bottom of crust with butter.