SOUR CREAM PUMPKIN PIE

¾ cup light brown sugar

1 envelope plain gelatin

1 teaspoon cinnamon

½ teaspoon ground cloves

¼ teaspoon nutmeg

½ teaspoon salt

½ cup milk

1 can (16 ounces) pumpkin

3 eggs, separated

1 cup dairy sour cream

¼ cup granulated sugar

1 baked (10 inch) piecrust

In medium saucepan, combine brown sugar, gelatin, spices, salt, milk and pumpkin.

Cook over medium heat while preparing eggs. Beat egg yolks and add to saucepan, stirring constantly until gelatin dissolves, about 8 minutes. Remove from heat and allow to cool slightly. Add sour cream and stir to blend. Set aside to cool.

In large bowl of electric mixer, beat egg whites until slightly stiff. Gradually add granulated sugar, 1 tablespoon at a time. Beat after each addition until stiff.

Fold in cooled pumpkin mixture. Pour into baked piecrust and chill about 4 hours.

Serve and enjoy.

And, if you want to start getting ready for Thanksgiving, check this out. A first-place winner from the Oklahoma State Fair. Emma Pierce entered this Pecan Pie in the pie contest sponsored by Shawnee Mills.