Pumpkin Pie

• all-purpose flour, for dusting
• 1/2 recipe pate brisee (38 points)
• 2 large whole eggs, lightly beaten, plus 1 large egg yolk, for egg wash
• 1 Tbsp water
• 1 cup packed light brown sugar
• 1 Tbsp cornstarch
• 1/2 tsp salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1 1/2 cups unsweetened pumpkin puree, canned or fresh (see 343)
• 1 1/2 cups evaporated milk
• whipped cream, for serving (1 cup heavy whipping cream, whisked until peaks form) or 

On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, 1/8 inch thick. Fit into a 9-inch pie plate. Trim excess dough flush with rim (reserve scraps). Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.

Meanwhile, on a lightly floured piece of parchment, roll out scraps. Using a 1-inch leaf-shaped cutter, cut out 40 leaves from dough. Transfer cutouts to a parchment-lined rimmed baking sheet. Using a paring knife, cut etch veins in each leaf. Refrigerate until ready to use.

In a small bowl, whisk together egg yolk and the water; lightly brush one side of each leaf with egg wash. Arrange leaves, slightly overlapping, around edge of crust, making sure they do not extend over edge, to prevent them from browning too quickly. Lightly brush bottom of each leaf with egg wash as you work. Refrigerate shell 30 minutes.

Preheat to 375 F. Line pie shell with parchment; fill with pie weights or dried beans. Bake 20 minutes. Carefully remove weights and parchment, and continue to bake until golden brown, 10 minutes more. Let cool on a wire rack. (Keep oven on.)

In a large bowl, whisk together sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin, and 2 eggs. Add evaporated milk, and whisk to combine. Pour filling into partially baked crust.

Place pie plate on a rimmed baking sheet; bake until edges are set but center is still slightly wobbly, 35 to 40 minutes. Transfer plate to a wire rack to cool completely. Serve with whipped cream.

Makes 8 servings, 11 WW PointsPlus each, before whipped cream (add 3 points if using 1 cup heavy cream)