Ingredients:

1 prepared double-crust pie shell
1/2 cup evaporated milk
1/4 cup sugar
1 cup heavy or light cream
3/4 cup dark-brown sugar
2 tablespoons honey
2 cups canned pumpkin
1 tablespoon cornstarch
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
3 eggs, at room temperature
2 teaspoons vanilla

Position shelf in bottom third of oven. Heat to 425 degrees.

Line 9-inch pie pan with single crust. Cut out leaf shapes from other crust. Line pie shell with foil; fill with dried beans or rice. Place on baking sheet with leaf cutouts.

Bake in 425 degree oven 8 to 10 minutes, until light brown. Remove foil with beans; remove leaves to rack to cool. Return pie shell to oven. Bake until bottom sets, pricking with fork any places that bubble up, about 5 minutes. Remove to rack to cool. Leave oven on at 425 degrees.

In saucepan, heat milk until small bubbles appear around edges of pan. Remove from heat.

Make caramel: Place sugar in heavy 3-quart saucepan. Place over medium heat, without stirring, until sugar begins to melt. Tilt pan all around to continue melting, until medium brown, 1 to 2 minutes total. Remove from heat. Carefully add hot milk all at once; mixture will bubble up, then subside. Stir in cream, brown sugar, and honey; stir to dissolve sugar. If clumps do not dissolve, simmer briefly, stirring, 2 minutes. Cool to room temperature.

Place pumpkin in large bowl. Sprinkle with cornstarch, cinnamon, nutmeg, cloves, and salt; stir to blend. Whisk in eggs, one at a time. Stir in caramel and vanilla. turn filling into pie shell.