Preheat oven to 425°F.

Prepare bottom pie crust by rolling out and fitting into a 9-inch pie plate. Leave a wide border at the top of the shell to press leaf accents onto.

In a small bowl, whisk together sugar, salt, cinnamon, cloves, ginger, and nutmeg. Set aside.

In a large mixing bowl, beat TWO eggs until well combined; the third egg will be used as a wash on the crust. Add pumpkin puree and vanilla extract and continue beating until combined.

Add the sugar and spice mixture to the egg mixture and stir until combined.

Slowly add the evaporated milk, mixing as you add it, until all ingredients are fully incorporated.

Carefully pour pumpkin pie filling into unbaked prepared pie shell.

In a small dish, whisk together remaining egg and 1 tablespoon of water to make an egg wash.

Roll out second crust to ¼” thickness. Use a cookie cutter to cut out small leaves or desired shape. Arrange the pie crust cutouts around the perimeter of the pie. You can use a bit of egg wash to help them stick, if needed.

Use a pastry brush to apply egg wash over the top of the crust and decorations.

Bake pie for 15 minutes. Reduce the oven temperature to 350°F and continue baking another 30-45 minutes or until a knife inserted in the center of the pie comes out clean. Cool for at least 2 hours on a wire rack.

Pie can be sliced and served when completely cool and set.

Store in the refrigerator.