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1
Line 9-inch pie plate with pastry disk.
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2
Flute the edge. With fork, prick shell all over.
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3
Place in freezer for 30 minutes.
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4
Line pastry shell with foil or parchment paper, then fill with pie weights or pie chains.
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5
Bake empty shell on the lowest rack in 400 F oven for 10 minutes.
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6
Remove both weights and foil; continue baking for about 10 minutes longer or until pastry is set. FILLING: Meanwhile, in large bowl, beat eggs lightly.
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7
Add pumpkin, honey, light cream, cinnamon, cloves, ginger, nutmeg and salt. Combine thoroughly and pour into the pastry shell.
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8
Combine sour cream with milk; pour into plastic dispenser with very, very, very narrow opening.
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9
Hold finger over the opening and position the dispenser above the pie. Remove finger and quickly drizzle mixture in spiral pattern over filling.
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10
Beginning at centre, pull tip of knife towards the perimeter through filling and sour cream mixture at 8 evenly spaced intervals about 1/4 inch deep.
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11
Beginning at outside, pull knife through middle of intervals toward centre to create web pattern.
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12
Bake on lowest rack in 350 F oven for about 1 hour or until filling is set and point of knife inserted into centre comes out clean.
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13
Let cool on rack.
