Preheat oven to 350F. Lightly flour Pie Crust Mold. Gently unroll 1 pie crust and cut into strips. Press into bead mold cavity. Use a spatula to trim off excess dough to be level with the mold. Press dough down again, if needed. Carefully remove dough from mold and form into a loop, pressing pointed ends together. Place on cookie sheet. Repeat to make 17 loops. In small bowl, lightly beat 1 egg with 2 tablespoons water. Brush loops with egg wash and bake for 14-16 minutes or until lightly golden brown.

Increase oven temperature to 425F. Gently unroll remaining pie crust and press onto bottom and up sides of pie pan; trim edges and prick bottom with a fork. Bake 7-8 minutes.

In large bowl, beat eggs; stir in pumpkin, sugar, cinnamon, salt, ginger, cloves and evaporated milk; pour into pie shell. Place pie on cookie pan; bake 15 minutes. Reduce oven temperature to 350F. Continue baking 40-45 minutes or until knife inserted in center comes out clean. Cool completely on cooling grid. Arrange prebaked loops on top of cooled pie.