Pumpkin-Sour Cream Custard Pie - pie crust

Method

• Position rack in bottom third of oven and preheat to 350 F. Roll out pie crust disk on lightly floured surface to 14-inch round.
• Transfer dough to 9-inch-diameter glass pie dish.
• Trim overhang to 1/2 inch; reserve dough scraps.
• Fold edge of crust under.
• Crimp edge decoratively, forming high-standing rim.
• Place crust in freezer for 15 minutes.
• Line crust with foil.
• Fill with dried beans or pie weights.
• Bake until sides are just set, about 15 minutes.
• Remove foil and beans and bake until crust is pale golden, piercing with fork if crust bubbles, about 12 minutes.
• Transfer to rack; cool.
• Maintain oven temperature.
• If desired, reroll reserved dough scraps to 1/8-inch thickness.
• Using small pumpkin-shaped cookie cutter, cut 1 1/2- to 2-inch-diameter pumpkins.
• Gater scraps into ball and reroll.
• Cut out additional pumpkins.
• Using small sharp knife, score each pumpkin decoratively.
• Arrange on small baking sheet.
• Brush pumpkins with milk; sprinkle with 1 tablespoon sugar.
• Bake until light golden brown, about 15 minutes.
• Transfer sheet to rack and cool.
• Whisk pumpkin, sour cream, 1/2 cup whipping cream, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, salt and 1/2 cup sugar in large bowl to blend.
• Pour into prepared crust.
• Bake until filling puffs around edges and center is almost set, about 55 minutes.
• Transfer to rack and cool completely.
• (Can be prepared 1 day ahead.
• Cover cutouts and pie separately with plastic.
• Store cutouts at room temperature.
• Refrigerate pie.)
• Beat 1 cup chilled cream and powdered sugar in medium bowl until stiff peaks form.
• Spoon whipped cream around edge of pie.
• Arrange pumpkin cutouts decoratively in cream.