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1
Position rack in bottom third of oven and preheat to 350 F. Roll out pie crust disk on lightly floured surface to 14-inch round.
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2
Transfer dough to 9-inch-diameter glass pie dish.
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3
Trim overhang to 1/2 inch; reserve dough scraps.
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4
Fold edge of crust under.
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5
Crimp edge decoratively, forming high-standing rim.
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6
Place crust in freezer for 15 minutes.
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7
Line crust with foil.
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8
Fill with dried beans or pie weights.
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9
Bake until sides are just set, about 15 minutes.
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10
Remove foil and beans and bake until crust is pale golden, piercing with fork if crust bubbles, about 12 minutes.
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11
Transfer to rack; cool.
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12
Maintain oven temperature.
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13
If desired, reroll reserved dough scraps to 1/8-inch thickness.
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14
Using small pumpkin-shaped cookie cutter, cut 1 1/2- to 2-inch-diameter pumpkins.
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15
Gater scraps into ball and reroll.
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16
Cut out additional pumpkins.
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17
Using small sharp knife, score each pumpkin decoratively.
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18
Arrange on small baking sheet.
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19
Brush pumpkins with milk; sprinkle with 1 tablespoon sugar.
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20
Bake until light golden brown, about 15 minutes.
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21
Transfer sheet to rack and cool.
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22
Whisk pumpkin, sour cream, 1/2 cup whipping cream, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, salt and 1/2 cup sugar in large bowl to blend.
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23
Pour into prepared crust.
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24
Bake until filling puffs around edges and center is almost set, about 55 minutes.
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25
Transfer to rack and cool completely.
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26
(Can be prepared 1 day ahead.
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27
Cover cutouts and pie separately with plastic.
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28
Store cutouts at room temperature.
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29
Refrigerate pie.)
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30
Beat 1 cup chilled cream and powdered sugar in medium bowl until stiff peaks form.
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31
Spoon whipped cream around edge of pie.
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32
Arrange pumpkin cutouts decoratively in cream.
