INGREDIENTS:
1 unbaked 9-inch pie crust, plus extra for the leaves
15 oz pumpkin puree
12 oz evaporated milk
2 eggs
¾ cup brown sugar
1 tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
½ tsp salt
1 egg, beaten
DIRECTIONS:
Whisk pumpkin, milk, eggs, sugar, spices, and salt until smooth. Pour into the crust. Bake at 425°F for 15 minutes. Reduce to 350°F and bake for 40-50 minutes, until nearly set.
Roll extra dough and cut into leaf shapes. Score veins. Brush with egg and bake at 350°F for 10-12 minutes, until golden.
Cool pie completely. Arrange baked leaves around the center and serve.