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" COOKING TIME  Active Time: 10 minutes Total Time: 1 hour and 10 minutes  INGREDIENTS 1 refrigerated ready-to-bake pie crust (from a 15-oz box of 2)  Filling 1 can (15 oz) 100% pure pumpkin 11/2 cups milk 3/4 cup sugar 2 large eggs 2 Tbsp all-purpose flour 2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp salt Pinch each ground cloves and ginger Leaf decoration: see note PREPARATION 1. Heat oven to 350\u00B0F. Fit crust into a 9-in. pie plate. If desired, crimp or flute edges, or decorate as shown. 2. Filling: Put all ingredients in a large bowl and whisk, or beat with an electric mixer, until blended. Pour into crust. 3. Bake 1 hour or until a pointed knife inserted near center comes out clean. 4. Remove to a wire rack and cool 1 hour, or refrigerate.  Note: Form a 1/2-in.-high rim around edge of crust. Using a sharp knife, cut through raised rim at 1/2 in. intervals. Alternating, turn cut edges in and out from edge of pie plate. Score lines with blunt edge of a knife. Using a leaf-shaped cookie cutter, cut leaves from other pie crust in box. Brush with water; sprinkle with sugar. Bake on a baking sheet until golden. Place 3 in center of baked pie; add rest to servings. Planning Tip: Crust can be decorated as shown (see Note) up to 1 week ahead. Freeze until hard, then wrap and freeze again. Thaw before filling. Pie can be baked up to 2 days ahead. Refrigerate covered. \u2014Courtesy of Woman&amp;#039;s Day Magazine "^^<http://www.w3.org/2001/XMLSchema#string>
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