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Directions

Crust
Heat oven to 325 degrees. Put cookies, sugar, maple sugar, and pumpkin pie spice into a food processor. Pulse to blend until a fine sand-like consistency. Pour melted butter into processor and pulse till mixed. Pour into a 9″ pie pan. Press crumbs firmly into the pie pan. Bake for 10 min. Paint the pie shell bottom and sides with beaten egg. Bake 2 more min. Set aside and let cool.

Pumpkin Filling
Grease a 9″ X 12″ baking dish. Preheat oven to 400 degrees.
In a large bowl thoroughly whisk pumpkin puree, maple sugar, sugar, salt, cinnamon, nutmeg, and ginger. Incorporate eggs and then add evaporated milk. Pour into baking dish. Bake 15 min. Turn oven down to 350 degrees and continue baking until knife comes out clean in the center.
Cover with plastic wrap that contacts the entire surface of the pie. Cool and refrigerate.

Pumpkin Mousse
In a small bowl mix the Sure-Jel into the confectioner’s sugar. In a large mixing bowl whip the cream to medium peak. Add cinnamon and pumpkin flavoring. Add the confectioner’s sugar mixture and stir until just combined. Gently fold the pumpkin filling into the cream mixture.

Whipped Cream
In a large bowl, whip the cream while adding confectioner’s sugar and cinnamon. Continue whipping until almost stiff peak.

Pie Crust

In a medium bowl, mix flour, sugar, and salt. Cut butter into the flour mixture. Make a well in the center of the flour mixture and add buttermilk. Use a fork to bring the dough together. Shape into a ball and wrap in plastic wrap. Refrigerate for 2 hours. Let warm for 15 minutes. Roll out to 1/4″ thickness. Use leaf cookie cutters to cut out shapes. Paint with food coloring and egg. Bake on parchment paper at 350 degrees until lightly brown.

Assembly
Whisk the other half of the pumpkin pie filling and spoon into pie shell.
Layer pumpkin mousse on top of pumpkin filling.
Decorate the top of the pie with whipped cream.
Garnish with pie crust leaves right before serving.