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