To Make Homemade Pumpkin Puree:

1. Wash the pumpkin well and cut the stem off the top. Cut pumpkin in half and remove seeds and pulp.
2. Place pumpkin cut side down onto a baking sheet and roast in a 375F oven for 45-60 minutes, until it can easily be pierced with a knife.
3. Scoop out the soft pulp from the shell and put into a food processor. Pulse until smooth. Store remaining puree in an airtight container in the fridge for 4-5 days or freeze for longer storage.

To Make the Crust:

1. Prepare a double crust recipe and half the dough. Shape each into a round, flat disc, cover with plastic wrap and refrigerate until thoroughly chilled.
2. Lightly grease a 9-inch deep dish pie plate. Remove one disc and roll between two large pieces of parchment paper or plastic wrap, to about a 12-13″ circle. Transfer to the pie plate and gently fit into the edges of the pan.
3. Crimp or flute the edges a little above the rim of the pan to hold all of the filling. Refrigerate the crust until ready to use.

To Make the Filling:

1. Preheat oven to 375F. To make the filling, combine pumpkin, maple syrup, milk, eggs, spices and sesame seeds in a large bowl and mix thoroughly until smooth and creamy.
2. To make an egg wash, beat 1 egg with a spoonful of milk or water. Brush the crust edges with the egg wash.
3. Pour pumpkin filling into the unbaked pie crust and place pie pan onto a baking sheet. Bake in the preheated oven for 50-60 minutes, until filling is just set. Check midway through and lay a piece of
4. foil overtop if crust begins to brown too quickly. May need a bit more time, depending on your oven.
5. To make cutouts, roll second disc of dough out to about 1/8″ thick. Use cutters dusted with a little flour or a knife to cut shapes out by hand.
6. Place cut outs onto a parchment lined baking sheet and lightly brush with egg wash.
7. Bake at 350 for 8-12 minutes, or just until golden brown. Let cool completely before decorating the pie.