1: To make the crust, add the all-purpose flour, granulated sugar, salt and cold butter to a food processor. Pulse until the dough resembles coarse crumbs. With the machine running, pour the ice water through the feed tube until a dough ball forms. Wrap in plastic and refrigerate for at least 1 hour.
2: Pre-heat the oven to 350 degrees Fahrenheit.
3: Cut a little less than 1/4 of the pie dough and set aside. Roll the remaining dough out thinly, on a well floured surface, until it's about 2" wider than your pie or tart pan. Note that we used a tart pan with a removable bottom but a regular pie plate will be fine. Place the dough inside the pan and crimp the edges.
4: Roll out the reserved dough and use a small leaf shaped cutter to make the pastry leaves. Sprinkle with a tablespoon of granulated sugar. These only need to bake for 15 - 20 minutes so you can put them on the baking sheet next to the pie but pull them when their done or bake them after the pie has baked and is cooling.
5: In a large bowl, whisk together the eggs, granulated sugar, light brown sugar, unsweetened pumpkin puree, heavy cream, milk, all-purpose flour, salt, ground cinnamon, ground ginger and ground nutmeg until smooth. Do not overfill.
6: Place on a baking sheet to catch any drips and bake for 50 to 60 minutes or until the filling is set. Allow to cool completely before serving.
7: Top the pie with the Nutter Butter popcorn, pastry leaves and chocolate caramel seasoning. Serve at room temperature and store any leftovers covered in the refrigerator.