• Preheat the oven to 375°F and lightly grease a rimmed 10 x 15-inch jelly roll baking sheet.

Prepare the Crust

• Press 3 crusts together and roll them out until they are just wider than the pan.
• Fit crusts into the baking sheet and press into the edges.

Make the Pumpkin Filling

• In a large bowl, whisk together pumpkin puree, evaporated milk, milk, brown sugar, eggs, cinnamon, ginger, cloves, and salt until smooth.
• Pour this filling into the prepared crust and smooth the top.

Bake the Pie

• Bake on the lowest rack of the oven for 27 to 32 minutes or until the center is set and the top is golden. Set aside to cool completely.

Make the Topping

• Roll out the additional crust and use cookie cutters or a knife to create decorative shapes like leaves.
• Brush the crust decorations with milk and sprinkle on sanding sugar.
• Place on a greased or parchment lined baking sheet and bake for 10 to 12 minutes or until golden brown.

Decorate the Pie

• Press these decorations along the edges of the pumpkin pie before slicing and serving. Alternatively, keep them separate, top each pie square with whipped cream just before serving and press the decorations into the cream.