Maple Pumpkin Pie

Preheat oven to 400 degrees F. In medium bowl, mix flour, sugar, and 1/2 teaspoon salt. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Sprinkle 3 to 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with a fork after each addition until dough is just moist enough to hold together. Shape dough into a ball. Reserve one-fourth of dough for leaf cutouts. On lightly floured surface, with floured rolling pin, roll remaining dough into a circle 1 1/2 inches larger all around than inverted 9-inch pie plate. Gently ease dough into pie plate; trim edge, leaving 1/2-inch overhang. Fold overhang under; press onto pie-plate rim. Roll reserved dough 1/8 inch thick. With sharp knife or small cookie cutter, cut out as many 2" by 1" leaf shapes as possible. Moisten piecrust edge with water. Press leaf cutouts onto piecrust edge, overlapping leaves slightly. With fork, prick bottom and side of pastry in many places to prevent puffing during baking. Line piecrust with foil and fill with pie weights, dry beans, or uncooked rice. Bake piecrust 15 minutes; remove foil with weights and bake 5 minutes longer or until golden. Cool piecrust on wire rack. Turn oven control to 350 degrees F. In large bowl, with wire whisk, beat pumpkin, remaining ingredients, and 1/2 teaspoon salt until well mixed. Pour pumpkin mixture into crust. Cover edge of crust with foil to prevent overbrowning. Bake pie 1 hour and 10 minutes or until knife inserted in center of pie comes out clean. Cool pie on wire rack 1 1/2 hours, then cover and refrigerate until chilled.