How To make The Ultimate Pumpkin Pie

Ingredients
 
 

1/4
cup
all-purpose flour
1/2
cup
powdered sugar 1/2 c butter, cut in pieces
3
tablespoon
whipping cream, heavy cream 35%
 
 

3/4
cup
sugar 1 tb light brown sugar
1
tablespoon
cornstarch
2
teaspoon
ground cinnamon
4
teaspoon
ground ginger
4
teaspoon
salt 1 cn pumpkin, large can
3/4
cup
whipping cream, heavy cream 35%
1/2
cup
sour cream
3
lg
eggs, beaten
1/4
cup
apricot preserves

Directions:
Pumpkin pie was introduced to the holiday table at the Pilgrims second
Thanksgiving in 1623. Decorate this American classic with some whipped
cream, or serve the cream alongside.
For crust: Preheat oven to 350
degrees. Blend first 3 ingredients in processor until mixture resembles
coarse meal. Add cream and process until moist clumps form. Gather dough
into ball; flatten into disk. Wrap in plastic; chill for 15 minutes. Roll
out dough on floured surface to 14-inch round. Transfer dough to 9-inch
glass pie dish. Trim overhang to 1 inch. Fold overhang under. Make cut in
crust edge at 1/2- inch intervals. Bend alternate edge pieces inward.
Freeze 15 minutes. Line crust with foil, pressing firmly. Bake until sides
are set, about 10 minutes. Remove foil. Bake crust until pale brown, about
10 minutes more. Reduce oven temperature to 325;
For filling: Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs. Spread preserves over crust; pour in filling.
Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)