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1
Position shelf in bottom third of oven.
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2
Heat to 425 .
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3
Line 9-inch pie pan with single crust.
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4
Cut out leaf shapes from other crust.
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5
Line pie shell with foil; fill with dry beans or possibly rice.
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6
Place on baking sheet with leaf cutouts.
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7
Bake for 8-10 min, till light brown.
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8
Remove foil with beans; remove leaves to rack to cold.
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9
Return pie shell to oven.
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10
Bake till bottom sets, pricking with fork any places which bubble up, about 5 min.
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11
Remove to rack to cold.
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12
Leave oven on at 425 .
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13
In saucepan, heat lowfat milk till small bubbles appear around edge of pan.
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14
Remove from heat.
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15
Make caramel: Place granulated sugar in heavy 3-quart saucepan.
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16
Placeover medium heat, without stirring, till sugar beings to heat.
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17
Tilt pan all around to continue melting, till medium brown, 1-2 min totoal.
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18
Remove from heat.
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19
Carefully add in warm lowfat milk all at once; mix will bubble up, then subside.
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20
Stir in cream, brown sugar and honey; stir to dissolve sugar.
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21
If clumps don't dissolve, simmer briefly, stirring, 2 min.
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22
Cold to room temperature.
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23
Place pumpkin puree in large bowl.
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24
Sprinkle with cornstarch, cinnamon, nutmeg, cloves and salt; stir to blend.
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25
whisk in Large eggs, one at a time.
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26
Stir in caramel and vanilla.
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27
Turn filling into pie shell.
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28
Bake on baking sheet in 425 for 10 min.
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29
Lower oven temperature to 325 .
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30
Continue to bake about 45 min or possibly till center is set.
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31
Turn oven off.
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32
Leave pie in oven with door partially open.
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33
Let cold completely.
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34
Garnish top with pastry leaves.
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35
Serve with whipped cream if you wish.
