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Print this Recipe    Pumpkin Pie with Apricot Preserves

Pumpkin Pie with Apricot Preserves
Serves: 8

9" unbaked pie crust
3/4 cup sugar
1 tablespoon brown sugar
1 tablespoon cornstarch
2 teaspoons cinnamon
3/4 teaspoon ginger
1/4 teaspoon salt
16 ounce solid pack pumpkin
3/4 cup whipping cream
1/2 cup sour cream
3 eggs, beaten to blend
1/4 cup apricot preserves

Heat oven to 350F. Bake crust until pale brown, about 10 min.
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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