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Pumpkin Pie
Serves: 8

1 1/4 C. flour
1/2 C. powdered sugar
1/2 C. chilled butter, cut into pieces
3 T. whipping cream

3/4 C. sugar
1 T. golden brown sugar
1 T. cornstarch
2 t. ground cinnamon
3/4 t. ground ginger
1/4 t. (generous) salt
16 oz. solid pack pumpkin
3/4 C. whipping cream
1/2 C. sour cream
3 eggs, beaten to blend
1/4 C. apricot preserves

Preheat oven to 350F. 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 15 min. Roll out dough on floured surface to 14"
round. Transfer dough to 9" glass pie dish. Trim overhang to 1".
Fold overhang under. Make cut in crust edge at 1/2" intervals. Bend
alternate edge pieces inward. Freeze 15 min. Line crust with foil,
pressing firmly. Bake until sides are set, about 10 min. Remove
foil. Bake crust until pale brown, about 10 min. more. Reduce oven
temperature to 325F.

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 min. Cool on rack. Cover;
chill until cold.

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