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" Heat oven to 450\u00B0F. Have ready a 9-in. pie plate, a 11\u20442-in. leaf-shape cookie cutter and 2 wooden skewers. Lightly coat a baking sheet with nonstick spray. Line pie plate with 1 pie crust; brush with some of the egg white mixture. Flute or crimp edges. Bake crust as package directs. Cool shell before filling. Meanwhile make Decorations: Unfold remaining pie crust. Divide 1&amp;amp;#8260;4 the circle into 3 equal pieces. Pumpkins: Roll each piece into a ball. Insert a clove pointed end up in top of each for a stem. Press back of a knife lengthwise in 5 or 6 places around pumpkins to form sections. Place on prepared baking sheet. Leaves: With cookie cutter cut out 12 leaves from 1&amp;amp;#8260;2 circle of remaining dough. Place 1 in. apart on baking sheet. Vines: Cut four long 1&amp;amp;#8260;8-in.-thick strips from remaining dough. Lightly coat wooden s Brush pumpkins and leaves with egg white mixture. Bake vines 4 minutes, leaves 5 minutes and pumpkins 10 minutes, removing them from the oven to a wire rack as they brown. Let cool completely on rack. Put ingredients, except cream, in a 3-qt saucepan. Stir over low heat 4 to 5 minutes until marshmallows melt and mixture is smooth. Let cool. Beat cream in a large bowl with mixer on high speed until soft peaks form when beaters are lifted. Fold into pumpkin mixture. Pour into pie shell. Cover and refrigerate until firm enough to cut, 24 hours or up to 3 days. Just before serving: Garnish with whipped cream, pumpkins, leaves and vines."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9619/easy-pumpkin-pie-120922/?src=shelter_footer>