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1
Preheat oven to 350F.
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2
Blend first 3 ingredients in processor until mixture resembles coarse meal.
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3
Add cream and process until moist clumps form.
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4
Gather dough into ball, flatten into disk.
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5
Wrap in plastic; chill 15 minutes.
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6
Roll out dough on floured surface to 14-inch round.
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7
Transfer dough to 9-inch glass pie dish.
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8
Trim overhang to 1 inch.
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9
Fold overhang under.
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10
Make cut in crust edge at 1/2 inch intervals.
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11
Bend alternate edge pieces inward.
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12
Freeze 15 minutes.
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13
Line crust with foil, pressing firmly.
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14
Bake until sides are set, about 10 minutes.
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15
Remove foil.
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16
Bake crust until pale brown, about 10 minutes more.
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17
Reduce oven temperature to 325F.
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18
Spread preserves over crust; pour in filling.
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19
Bake until filling puffs at edges and center is almost set, about 55 minutes.
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20
Cool on rack.
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21
Cover; chill until cold.
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22
(Can be made 1 day ahead.)
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23
Using whisk, mix first 6 ingredients in bowl until no lumps remain.
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24
Blend in pumpkin, whipping cream, sour cream and eggs.
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25
Spread preserves over crust; pour in filling.
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26
Bake until filling puffs at edges and center is almost set, about 55 minutes.
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27
Cool on rack.
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28
Cover; chill until cold.
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29
(Can be made 1 day ahead.)
