Put all ingredients in a blender and blend until smooth. Strain and let sit at room temperature while you pre-bake your crust.
Line a 9 inch pie pan with one of your dough disks. Line the crust with some plastic wrap and then fill with beans. Bake the crust at 325° F for 10 minutes or so. Carefully remove the wrap and beans and bake for 10 more minutes.
While the crust is baking, cut leaf shapes out of the dough scraps and the other disc of dough. If you don't have a leaf cutter, just cut out simple leaf shapes with a knife. Score in some "veins." Make 10 leaves (in case 1 or 2 break). You're going to place one on each piece of pie, so make each one so it will "just fit" on a wedge of pie. Place them on a parchment lined baking sheet.
Brush these little leaves with an egg wash made from 1 egg and 2 teaspoons of water, beaten well. Sprinkle liberally with cinnamon sugar.
Pour the filling into the par-baked pie crust, and put the pie onto a cookie sheet.
Place in a 325° oven. Put the leaves on the rack below. Your leaves will be done in 20 minutes or so. Take them out when they are golden brown and delicious. In a low oven, the pie could take upwards of an hour to bake. Be patient, and don't turn up the heat. The lower temperature helps to ensure a creamy filling.
When the pie is done, a knife inserted about 1 inch from the center should come out clean. If the very center is still a little jiggly, it's okay. It will continue to cook and set up once it's out of the oven. Cool for two hours on a rack. Serve immediately"place a leaf on each wedge of pie.
Serve with any of the accompaniments from "Help, I'm Out of Time" Pumpkin Pie.