Okay, so here is the pumpkin pie that my husband and I made, against my better judgement, to take to Thanksgiving. I wanted it to look really nice. These leaves are handcut, but I think a cookie cutter would be the way to go. I was unable to find one on short notice, so I had to improvise. (This is the old fashioned pumpkin pie recipe with some embellishments.)
1 extra pie crust, rolled to 1/8 inch thickness; cut out with 1 to 1-1/2 inch leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts. Place on an ungreased baking sheet. Bake at 400 degrees for 6-8 minutes or until golden brown. Remove to wire rack to cool. Arrange around edge of pie.
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