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Preheat the oven to 350°F. On a lightly floured surface, roll the dough into a ⅛-inch-thick circle, then transfer the dough to a 9-inch pie plate. Trim the crust to ½ inch beyond the rim of the plate, then flute the edge. If desired, cut out scraps of the dough with a leaf-shaped cookie cutter for garnishing, then place the pie plate on a baking sheet and set it aside.
In a large bowl, combine the sugar, cornstarch and cinnamon, then beat in the squash, butter, eggs, water and vanilla until smooth. Pour the filling into the crust.
Cover the edges loosely with foil, then bake the pie for 15 minutes. Remove the foil, and bake until a knife inserted in the center comes out clean, 35 to 40 minutes longer.
Bake the leaf cutouts until they're golden brown, five to seven minutes.
Cool the pie and the cutouts on a wire rack for one hour. Refrigerate the pie until it's chilled, then garnish it with the pastry leaves and whipped cream.