Tasting this tomorrow

      
THE ULTIMATE PUMPKIN PIE



      Crust:
1 1/4 c  All-purpose flour
1/2 c  Powdered sugar
1/2 c  Butter; cut in pieces
 3 tb Whipping cream
      Filling:
3/4 c  Sugar
 1 tb Light brown sugar
 1 tb Cornstarch
 2 ts Ground cinnamon
3/4 ts Ground ginger
1/4 ts (generous) salt
 1 cn Pumpkin; large can
3/4 c  Whipping cream
1/2 c  Sour cream
 3 lg Eggs; beaten
1/4 c  Apricot preserves

. 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.

( I didn't do the jam on the crust)