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" Heat oven to 425 degrees F. Unfold one piecrust onto sheet of wax paper; brush with water. Top with second piecrust and second sheet of wax paper; roll crust out to 16-inch round. Peel off top sheet of wax paper; invert crust over 9-inch pie plate. Peel off remaining wax paper; fit crust into pie plate; trim, leaving 2-inch overhang. If desired, set pastry scraps aside for Crisp Pastry Leaves. Brush underside of crust overhang with water; fold over to make high-standing edge. To make high-scalloped edging as pictured, place rounded tip of teaspoon inside crust edge. Using thumb and forefinger, gently press around spoon to make scallop. Repeat around edge. Press floured tines of fork into each scallop as pictured. Using tines of fork, prick bottom of crust; freeze crust 10 minutes. Press sheet of foil into chilled crust; fill with dried beans. Bake 10 minutes; remove foil and beans. Bake 7 to 8 minutes longer, just until shell looks golden; do not overbake. Cool completely on wire rack; reduce oven temperature to 350 degrees F. In large bowl using wire whisk, beat eggs and sugar to blend; beat in pumpkin, half-and-half, maple syrup, cinnamon, ginger, maple extract, and salt. Pour pumpkin mixture into cooled crust; bake 50 to 55 minutes until wooden pick inserted near center comes out clean. Cool on wire rack. If desired, serve decorated with pastry leaves and Hazelnut-Maple Cream. CRISP PASTRY LEAVES On lightly floured surface, roll out reserved pastry scraps to 1/8-inch thickness; using maple-leaf cutter or cardboard pattern and small sharp knife, cut out leaf shapes as desired to decorate top of baked pie. Arrange leaves on ungreased cookie sheet; brush with 1 egg, lightly beaten with 1 tablespoon water; bake 5 to 10 minutes until golden. Remove from cookie sheet to wire rack to cool completely. HAZELNUT-MAPLE CREAM Toast 1/3 cup hazelnuts, when skins are cracked and nuts are light golden brown, place hot nuts in wire strainer. Protecting hand with kitchen towel, gently rub nuts around in strainer to remove as much skin as possible. Discard skin; cool nuts. In food processor process nuts 1 to 2 minutes until paste forms; set aside. In medium-size bowl with electric mixer at high speed, beat 1 cup heavy cream and 2 tablespoons pure maple syrup until soft peaks form. Beat in hazelnut paste just to mix; do not overbeat or cream will curdle. Makes 2 cups."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a6536/new-england-pumpkin-pie-164/?click=recipe_sr>