Preheat the oven to 375 degrees F.
Roll out the pie dough on a lightly floured surface into a 10-12” circle. Carefully place the dough into a 9” pie dish. Fold the excess dough underneath to form a thick crust along the perimeter of the pie. Dock the bottom of the pie with a fork to avoid any air bubbles from forming.
Blind bake the pie for 10-12 minutes. To blind bake the pie, simply line the pie crust with a sheet of tin foil and add pie weights (or uncooked dry rice) to weigh down the pie. This ensures that the pie crust keeps its form.
While the crust is cooking, roll out a small piece of dough and use cookie cutters to cut out festive shapes to decorate the top of the pie once it’s done cooking. Brush each piece with egg wash and sprinkle lightly with white sugar. Bake in the oven for 15 minutes, or until golden brown.
Next prepare the pie filling. Add the eggs, pumpkin, brown sugar, cornstarch, salt, pumpkin spice mix, black pepper, milk and heavy cream. Mix everything together until it is combined and smooth.
Remove the pie crust from the oven and lift off the foil and rice. Pour the pie filling into the crust so that it comes ¾ of the way up. Brush the edges with egg wash and bake in the oven for 50-55 minutes. You will know it is done once the filling is not jiggly.
Remove the pie from the oven and let it cool for 20 minutes before adding the cookie decorations on top. Let the pie cool completely to room temperature (about 4 hours) before serving. If you are serving it the following day, loosely cover the pie with tin foil and place in the refrigerator overnight.
Enjoy on its own or with a dollop of fresh whipped cream. Enjoy!