Pumpkin pie was introduced to the holiday table at the Pilgrims secondThanksgiving in 1623. Decorate this American classic with some whippedcream, or serve the cream alongside.

For crust: Preheat oven to 350degrees. Blend first 3 ingredients in processor until mixture resemblescoarse meal. Add cream and process until moist clumps form. Gather doughinto ball; flatten into disk. Wrap in plastic; chill for 15 minutes. Rollout dough on floured surface to 14-inch round. Transfer dough to 9-inchglass pie dish. Trim overhang to 1 inch. Fold overhang under. Make cut incrust edge at 1/2inch intervals. Bend alternate edge pieces inward.

Freeze 15 minutes. Line crust with foil, pressing firmly. Bake until sidesare set, about 10 minutes. Remove foil. Bake crust until pale brown, about10 minutes more. Reduce oven temperature to 325;

For 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. (Can be made 1 day ahead.)