<http://schema.org/recipeInstructions>
" Heat oven to 350\u00BAF. You&amp;#039;ll need a 9-in. deep-dish pie plate. 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. 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. 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. 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&amp;#039;s room temperature. 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. 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."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a10835/pecan-crusted-pumpkin-mousse-pie-122228/>