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Pumpkin pie was introduced to the holiday table at the Pilgrims second Thanksgiving in 1623.
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Decorate this American classic with some whipped cream, or serve the cream alongside.
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For crust: Preheat oven to 350F (180C).
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Blend first 3 ingredients in processor until mixture resembles coarse meal.
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Add cream and process until moist clumps form.
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Gather dough into ball; flatten into disk.
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Wrap in plastic; chill for 15 minutes.
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Roll out dough on floured surface to 14-inch round.
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Transfer dough to 9-inch glass pie dish.
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Trim overhang to 1 inch.
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Fold overhang under.
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Make cut in crust edge at 1/2- inch intervals.
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Bend alternate edge pieces inward.
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Freeze 15 minutes.
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Line crust with foil, pressing firmly.
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Bake until sides are set, about 10 minutes.
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Remove foil.
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Bake crust until pale brown, about 10 minutes more.
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Reduce oven temperature to 325; For filling: Using whisk, mix first 6 ingredients in bowl until no lumps remain.
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Blend in pumpkin, whipping cream, sour cream and eggs.
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Spread preserves over crust; pour in filling.
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Bake until filling puffs at edges and center is almost set, about 55 minutes.
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Cool on rack.
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Cover; chill until cold.
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(Can be made 1 day ahead.)
