Preparation

• Make the pie crust and decorative rim:在略微面粉的表面上，将一个面团盘滚动成一个粗糙的圆形，直径为12英寸，厚度为1/8英寸（修剪边缘以检查厚度）。将面团一半折叠，然后将其放入9英寸的派锅中（最好是金属或无覆盖的陶瓷），然后将其展开。如果使用金属或陶瓷锅，请将面团修剪到锅的边缘。如果使用玻璃锅，将面团修剪成锅边缘的1/8英寸（悬垂补偿收缩）。盖子和冷藏。将废料压在一起，再次将它们推出。切出至少32个小叶子，略大于2英寸长，宽1/2英寸，并使用削皮刀的暗淡边缘将它们缩小，并用细线（如叶子静脉）缩小。如果您需要更多的面团，请从第二个面团的第二盘上借一个大捏（除去第二个面团盘的其余部分，再保存另一个派）。
  
  Cut out as many leaves as you can with a paring knife.

• Put eight of the prettiest leaves on a parchment-lined baking sheet. Sprinkle with a pinch of granulated sugar to add a little sparkle and refrigerate.
• 如照片所示，按下馅饼壳边缘的剩余小叶子。在冰箱中大约1小时冷却地壳。
  
  Press the leaves on the rim of the empty pie shell, overlapping each one slightly and using a little water on the bottom of the leaves to stick them together. Let the widest part of each leaf protrude slightly from the edge of the crust.

• 在准备烘烤外壳之前，至少20分钟，将架子放在烤箱中间，然后将烤箱加热至350°F。

• 用箔纸盖住外壳，将箔完全折叠在叶子边缘上。用大量的馅饼重量覆盖底部（我使用便士，但是生米或干豆很好）。烘烤直到外壳苍白，不再看起来湿，侧面是金色的30至35分钟。卸下箔和重物，并用叉子轻轻地刺皮（但不要穿过它）。烘烤直到外壳变成金色，再过5至10分钟。

• 进行填充并烘烤：Make a foil ring for the rim. In a large bowl, whisk the eggs, egg yolk, and brown sugar. Add the salt and spices and mix well. Add the corn syrup and pumpkin and whisk until smooth. Stir in the cream. Pour the mixture into the pie shell and carefully set the foil ring on top. Handle the pie plate gently when you put it in (and take it out of) the oven; the leafy rim is fragile. Bake until the custard is risen around the edges and is still jiggly (but no longer wavy) in the center, 40 to 50 minutes. The custard will set up more as it cools.
• 烘烤八个保留的小叶子，直到黄金，8至10分钟。让冷却并放在一边。让馅饼冷却至室温，然后冷却至少2小时。要食用，将八片预留的叶子放在馅饼表面上。在375°F烤箱中刷几分钟，将馅饼从外壳上取出。