STEP 1: Sift together flour, spices and salt. Place flour mixture, pumpkin and brown sugar into bowl of an electric mixer with whip attachment; mix on medium speed until smooth. With mixer running, gradually add eggs, scraping down bowl between additions.
STEP 2: Turn mixer to low and slowly pour in syrup and molasses. Gradually add milk and mix until well blended. Let mixture rest 30 minutes.
STEP 3: Preheat oven to 450 degrees.
STEP 4: Prepare one pie crust according to package directions for a single-crust pie using a 9" pie dish.
STEP 5: Place the second pie crust (brought to room temperature according to package directions) on a cutting board. Place an inverted 8" plate or pie tin on crust; cut around plate with knife, reserve inside portion of dough for leaves (see below).
STEP 6: Place cut ring of dough onto outer rim of crust in pie dish; create large, fluted edges. STEP 7: Stir filling; pour into prepared pie crust. Bake 15 minutes; reduce heat to 350 degrees and bake until set, about 35-40 minutes; remove from oven. STEP 8: Lightly brush the pie crust with melted butter, and sprinkle with cinnamon and sugar. Let cool and chill overnight. Before serving, arrange prepared leaves as desired on top of pie. Serve with whipped cream, if desired.
Dough Leaves
STEP 1: Place reserved portion of pie crust on a cutting board; roll dough to 1/8" thickness. Using a small cookie cutter or small knife, cut out several leaf shapes; place on cookie sheet sprayed with cooking spray.
STEP 2: Cut lines in leaves to create veins. Bake at 400 degrees until lightly browned, about 10 minutes. Remove from cookie sheet and cool on a wire rack.
Make Approximately 8 Servings
Approximate nutritional values per serving: 315 Calories, 13g Fat (1g saturated), 64mg Cholesterol, 327mg Sodium, 47g Carbohydrates, 2g Fiber, 4g Protein