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1
On a lightly floured surface with a floured rolling pin roll out two thirds dough 1/8 inch thick (about a 14-inch round).
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2
Fit dough into a 10-inch (1 1/2-quart capacity) pie plate and trim edge, leaving a 1/2-inch overhang.
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3
Crimp edge decoratively and chill shell 30 minutes.
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4
Shell may be made 1 day ahead and chilled, covered loosely with plastic wrap.
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5
Preheat oven to 375 F.
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6
On lightly floured surface roll out remaining dough 1/8 inch thick (about a 10-inch round) and with a 2-inch leaf-shaped cutter cut out 16 leaves.
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7
Transfer pastry leaves to a baking sheet and chill until firm, about 15 minutes.
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8
Brush leaves with some egg wash (being careful not to drip onto edges) and bake in middle of oven until golden, about 12 minutes.
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9
Transfer leaves to a rack and cool.
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10
Leaves may be made 1 day ahead and kept in an airtight container at room temperature.
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11
In a 3- to 3 1/2-quart heavy saucepan gently boil maple syrup until a small amount dropped into a bowl of cold water forms a soft ball, about 210 F on a candy thermometer, and cool slightly.
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12
In a bowl whisk together pumpkin, cinnamon, ginger, salt, cream, milk, and eggs and whisk in maple syrup.
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13
Pour filling into shell and brush edge of shell with some egg wash. Bake pie in middle of oven 1 hour, or until filling is set but center still shakes slightly.
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14
(Filling will continue to set as pie cools.)
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15
Transfer pie to a rack to cool completely.
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16
Garnish pie with pastry leaves just before serving.
