Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt.

In another bowl, whisk together the pumpkin puree, granulated sugar, melted butter, eggs, milk, and vanilla extract until smooth.

Pour the pumpkin mixture into the dry ingredients and whisk until just combined. Do not overmix.

Fill each cupcake liner about 3/4 full with batter.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Unroll the pie crust dough.

Using leaf-shaped cookie cutters, cut out 12 shapes from the pie crust dough.

Place the cut-outs on the prepared baking sheet. Brush the tops with milk and sprinkle with sanding sugar.

Bake for 10-15 minutes, or until golden brown and slightly puffed. Let them cool completely.

In a large bowl, beat the softened cream cheese and confectioners' sugar together until smooth and creamy.

Add 1 cup of heavy cream to the bowl and beat on medium-high speed until soft peaks form.

Add the remaining 1 cup of heavy cream and continue beating until stiff peaks form. Be careful not to overbeat.

Refrigerate the frosting until ready to use.

Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top of each cupcake.

Garnish each cupcake with a cooled pie crust leaf cut-out.

Serve and enjoy!