Preheat oven to 375°F/190°C/Gas 5. Place pie crust into a pie dish.

To make the pie filling, use an electric handheld or standing mixer to mix together the pumpkin purée, sugar, and unsalted butter together until smooth.

Continue beating the mixture while adding in the eggs, half and half, vanilla, and pumpkin pie spice until everything is combined.

Pour the pumpkin filling into the pie crust.

Bake in the preheated oven for 45 minutes.

Meanwhile, make the decorations by using mini fall cookie cutters to cut pumpkin and leaf shapes from the pie crust.

Mix the sugar and cinnamon together and sprinkle over the pastry shapes.

Remove pie from the oven and arrange pastry shapes on top. REturn pie to the oven and cook for a further 15 minutes - or until the pie filling has set and the pastry shapes have browned.

Remove pie from the oven and leave to cool on a wire cooling rack.

When cool, place in the fridge to chill for 2-3 hours before serving.

Served with whipped cream. Enjoy and Happy Fall Y'all!