For the Pie Crust:
Preheat the oven to 425 degrees.
In a large bowl, combine flour, sugar and salt. Add in spices. Whisk together. Grate in chilled butter and drizzle in ice cold water. Mix using a fork.
Roll into a ball. Wrap in plastic and refrigerate for 30 minutes.
Cut the dough in half, set one half to the side. With a rolling pin, flatten out on a well-floured board, into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn’t stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all and unfold to fit the pan.
With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
For the Leaves:
Roll out the remaining dough to a thickness of approximately 1/4 an inch onto a well-floured board. Press leaf cookie cutter into dough to create cut outs. You can also use a small knife to cut leaf shapes out or make a stencil of card paper to use as a guide if you would like a more uniform set of leaves. Cut 6-8 extra leaves and bake separately so you can arrange them on the center of the pie after baking.
Using an egg wash (one egg beaten with tbsp water), attach leaves to the perimeter of the crust, overlapping to create a wreath look.
Line pie pan with the unbaked pie crust and place it on a sheet pan. Line the crust with parchment paper. Fill the paper three-quarters full with the beans and bake the crust for 10 minutes. Remove the beans and paper (save the beans for another time), prick the crust all over, including the sides, with the tines of a fork, and bake for another 5 minutes and remove from oven.
Reduce the oven temperature to 350 degrees.
For the Filling:
In a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, orange zest, eggs, cream, milk, and rum.
Pour the filling into the baked pie shell.
Bake for 55 to 65 minutes, until the filling is just set in the middle and knife inserted in the center comes out clean.
Set aside to cool completely.
Place extra leaves on the center of the pie and serve with whipped cream.
- You can easily make the pie dough in a food processor with a few pulses but making it the old fashioned way is pretty fun, just a little messy.
- Try warming the pie filling in a saucepan before adding to the pie shell.
- Feel free to adjust the spice profile and alcohol type/level to your liking.