For crust, combine flour and salt.
Cut shortening into flour mixture until it resembles coarse crumbs.
Stir in ice water, 1 tbsp. at a time, until dough begins to come together.
Form into ball; wrap and chill 15 minutes.
Preheat oven to 375~F.
On lightly floured surface roll out dough to fit into 1 inch pie pan.
Transfer to pan; trim and flute edges.
Reroll scrap to 1/8 inch thick.
Cut into leaves. Place on ungreased baking sheet, cover and refrigerate.
For filling, beat together pumpkin, evaporated milk, sugar, molasses, rum, eggs, spice and salt.
Pour into crust. Bake 55-6 minutes until custard is set but center jiggles slightly.
Cool 1 hour then chill 4 hours.
Meanwhile, bake leaves 12 minutes or until lightly browned.
Decorate pie with leaves before serving.
Makes 1 servings.
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