Pumpkin Pie

For The Crust:

For Pumpkin Pie Filling:

Combine all ingredients for the tart shell.
Wrap in plastic and refrigerate for about 2 hours.
On floured parchment, roll out the dough and line within a tart pan or pie plate.
Freeze for about 30 minutes.
Preheat the oven 350F, and blind bake the crust for 10 minutes.
In a large bowl, whisk together all ingredients for Pumpkin Pie Filling.
Pour mixture into the pie plate and bake for 45 minutes.
Bake the leaves separate on a cookie sheet and garish pie before serving.
Serve with fresh whipped cream.

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