Pumpkin Pie

Directions

1. 1
   On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, 1/8 inch thick.
2. 2
   Fit into a 9-inch pie plate.
3. 3
   Trim excess dough flush with rim (reserve scraps).
4. 4
   Pierce bottom of shell all over with a fork.
5. 5
   Refrigerate or freeze until firm, about 30 minutes.
6. 6
   Meanwhile, on a lightly floured piece of parchment, roll out scraps.
7. 7
   Using a 1-inch leaf-shaped cutter, cut out 40 leaves from dough.
8. 8
   Transfer cutouts to a parchment-lined rimmed baking sheet.
9. 9
   Using a paring knife, etch veins in each leaf.
10. 10
    Refrigerate until ready to use.
11. 11
    In a small bowl, whisk together egg yolk and the water; lightly brush one side of each leaf with egg wash.
12. 12
    Arrange leaves, slightly overlapping, around edge of crust, making sure they do not extend over edge, to prevent them from browning too quickly.
13. 13
    Lightly brush bottom of each leaf with egg wash as you work.
14. 14
    Refrigerate shell 30 minutes.
15. 15
    Preheat oven to 375F.
16. 16
    Line pie shell with parchment; fill with pie weights or dried beans.
17. 17
    Bake 20 minutes.
18. 18
    Carefully remove weights and parchment, and continue to bake until golden brown, 10 minutes more.
19. 19
    Let cool on a wire rack.
20. 20
    (Keep oven on.)
21. 21
    In a large bowl, whisk together sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin, and 2 eggs.
22. 22
    Add evaporated milk, and whisk to combine.
23. 23
    Pour filling into partially baked crust.
24. 24
    Place pie plate on a rimmed baking sheet; bake until edges are set but center is still slightly wobbly, 35 to 40 minutes.
25. 25
    Transfer plate to a wire rack to cool completely.
26. 26
    Serve with whipped cream, if desired.