Brûléed Pumpkin Pie

To a food processor, add in the flour, sugar, salt, and cubed butter. Pulse the mixture together until you have small pea-sized chunks of butter throughout the mixture.
Add in the water 1 tbsp. at a time, just until the dough comes together.
Divide the dough into 2 equally sized pieces and form each into a ball. Slightly flatten each ball of dough, then cover it tightly in plastic wrap.
Chill the dough in the fridge for at least 1 hour, and up to overnight.
Preheat the oven to 350°F / 175°C.
Take out one of the pie crusts and place it on a lightly floured work surface. Roll it out until it is 12” in diameter.
Transfer the dough into a deep 9” pie dish. Use your fingers to flute the edges, then poke holes in the dough with a fork. Place the crust back into the fridge.
Take the other pie dough out of the fridge and roll it out into a 9” circle. Use cookie cutters or stamps to cut out little leaves, pumpkins, or any design you want on top of the pie.
Form the extra scraps back into a ball, re-roll, and cut out more shapes.
Place the shapes on a parchment lined baking sheet.
Whisk together the egg and 1 tbsp. milk, then brush each cut out with some of the egg wash.
Place the cut outs and the fluted pie crust into the oven. Bake for 10-15 minutes, or until the pie crust just starts to turn golden brown, and the pie cut outs are golden brown. Place the pie crust cut outs in an airtight container and save them on the side until the pie is ready to be served.

In a medium sized mixing bowl, vigorously whisk together the pumpkin, eggs, dark brown sugar, and milk until well combined.
Add in the flour, salt, and pumpkin pie spice and whisk together until just combined.
Pour the pumpkin pie filling over the cooked pie crust. Bake for 50-60 minutes, or until the center of the pie only slightly wobbles.
If at any point while the pie is baking the crust starts to get a little too dark, you can place foil along the edges of the pie to prevent the crust from burning.
Let the pumpkin pie rest on the counter for 1 hour, then transfer it to the fridge to chill for at least 2 hours.
Once it’s time to serve the pumpkin pie, spread the granulated sugar over the top of the pie. Use a culinary torch to torch the sugar layer. (Alternatively you can set it under the broiler, but please watch it VERY carefully!)
Decorate the outer edge of the pie with the baked pie crust cut-outs. Slice, serve, and enjoy!