Serves: 5
Total Calories: 730

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
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Filling:
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
1/4 cup apricot preserves

Crust:
Preheat oven to 350°. 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. 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°.

Filling:
Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream, and eggs. 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.

Note: Can be made a day ahead.


Fun Fact: Eudora Welty, who was born and lived most of her life in Jackson, Mississippi, was a world-renowned novelist and short story writer. Among the many awards Ms. Welty received for her work are the Pulitzer Prize, six O. Henry Awards, the French Legion of Honor Medal, and the National Medal of Arts. Presidents Jimmy Carter and Ronald Reagan awarded her the Presidential Freedom Medal of Honor and the Presidential Medal of Arts, respectively. She was the only living writer to be included in the prestigious Library of America Series. Ms. Welty’s family home in Jackson is on the National Historic Register.

Nutritional Facts:

Serves: 5
Total Calories: 730
Calories from Fat: 366

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