Preheat oven to 400°F. Place a jellyroll pan on center oven rack. Fit 1 pie crust shell into a 9" pie pan. Refrigerate 30 min. Roll out the other pie crust and using a 1-1/4" leaf-shaped cutter, cut out "leaves", cover and chill.
In large bowl, whisk pumpkin, 1 cup cream, brown sugar, 3 eggs, 2 Tbsp. maple syrup, flour, spice and 3/4 tsp extract. Pour into pie crust. Brush edge with water. Press on "leaves", overlapping slightly. Beat remaining egg. Brush over "leaves", sprinkle with sugar.
Bake pie on jellyroll pan 10 min. Reduce temp to 325°F, bake for 40-50 min or until center is set. Cool completely. Stir 1/4 cup maple syrup and 1/4 tsp. extract into thawed whip cream, spoon into center of pie.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.