A delicious and smooth pumpkin pie with a touch of rum, a hint of orange and all the Fall spices.
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.
Set aside to cool completely.
Place extra leaves on the center of the pie and serve with whipped cream.