Ingredients

Crust

• 1 1/4 cups all purpose flour
• 1/2 cup powdered sugar
• 1/2 cup (1 stick) chilled butter, cut into pieces
• 3 tablespoons whipping cream

• 3/4 cup sugar
• 1 tablespoon packed golden brown sugar
• 1 tablespoon cornstarch
• 2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon (generous) salt
• 1 16-ounce can solid pack pumpkin
• 3/4 cup whipping cream
• 1/2 cup sour cream
• 3 large eggs, beaten to blend

Preparation

For crust:

• Preheat oven to 350°F. Blend first 3 ingredients in processor until mixture resembles coarse meal. Add cream and process until moist clumps form. Gather dough into ball, flatten into disk. Wrap in plastic; chill 15 minutes.
• Roll out dough on floured surface to 14-inch round. Transfer dough to 9-inch glass pie dish. Trim overhang to 1 inch. Fold overhang under. Make cut in crust edge at 1/2 inch intervals. Bend alternate edge pieces inward. Freeze 15 minutes.
• Line crust with foil, pressing firmly. Bake until sides are set, about 10 minutes. Remove foil. Bake crust until pale brown, about 10 minutes more. Reduce oven temperature to 325°F.
• Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)

For filling:

• Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.
• Pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)