Instructions

1. Pulse flour, 2 Tbsp sugar, and salt in a food processor until blended.
2. Add 1¼ cups butter to flour mixture, and pulse 10 times or until butter is the size of peas. Add ½ cup ice water in a slow stream through food chute, while pulsing until dough comes together, adding more water if needed.
3. Turn out dough onto a floured surface, and gather it into a ball. Cut dough in half; tightly wrap each dough ball with plastic wrap; chill 1 hour.
4. Meanwhile, combine 2 cups sugar, corn syrup, and ½ cup water in a large skillet over medium heat; cook, stirring occasionally, until mixture is caramel colored. Remove from heat, and stir in ½ cup butter.
5. Add cream and salt, stirring until smooth. Reserve ½ cup caramel in a bowl.
6. Stir together remaining caramel, pumpkin, eggs, vanilla, pumpkin pie spice, and cinnamon in a large bowl.
7. Preheat oven to 350°F. Place 1 section of dough on a lightly floured surface; roll into a 12-inch round. Cut out leaf shapes from dough, and place on a parchment paper-lined baking sheet, rerolling dough as needed.
8. Bake 10 minutes or until golden brown.
9. Meanwhile, roll remaining section of dough into a 12-inch round on a lightly floured surface. Fit into a 9-inch pie plate; turn edges under, crimping if desired.
10. Pour pumpkin mixture into crust; bake 50 to 60 minutes or until center is set. Cool completely; pour reserved ½ cup caramel over pie. Top with pastry leaves. Loosely cover and chill pie up to 2 days.