1

Prepare crust: Combine first 3 ingredients and 1 T. sugar in a bowl; cut in butter with a pastry blender until mixture resembles coarse meal and is pale yellow (about 3½ minutes). Sprinkle ice water, 1 T. at a time, over surface; toss with a fork until flour is moistened and mixture is crumbly (do not form a ball.)

2

Gently press mixture into a 4-inch circle on a sheet of heavy-duty plastic wrap, and cover with another sheet of plastic wrap; chill 15 minutes. Roll dough, still covered, to a 13-inch circle; place in freezer 5 minutes or until wrap can be removed easily. Remove bottom sheet. Fit dough into a 9-inch pie plate; remove top sheet. Trim excess dough, and set aside. Fold edges under and flute; set aside.

3

Shape remaining dough into a ball and place between 2 sheets of plastic wrap; roll to 1/8-inch thickness, and freeze 5 minutes. Cut out 2 maple leaf-shaped pieces of dough; cover and freeze.

4

Combine remaining ¼ cup sugar, pumpkin, and next 8 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until well blended. Pour into pastry shell; arrange maple leaves on top of filling. Bake in a preheated 350°F. oven for 1 hour or until a knife inserted in center comes out clean. Cool on a wire rack.

5

Slice and serve with a dollop of fresh whipped cream.