Maple Pumpkin Custard Pie

Instructions

1. Prepare the pie crust
   Preheat your oven to 375°F (190°C). Place your pie crust in a 9-inch pie dish, flute the edges, and refrigerate for 15 minutes to chill the dough. Prick the bottom with a fork several times.
2. Pre-bake the crust
   Line the chilled pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5-7 minutes until the crust is lightly golden. Remove from oven and reduce temperature to 350°F (175°C).
3. Mix the filling
   In a large bowl, whisk together the pumpkin puree, maple syrup, and eggs until smooth. Add the heavy cream, vanilla extract, and mix well. In a separate small bowl, combine the flour, cinnamon, ginger, nutmeg, cloves, and salt. Gradually add the dry ingredients to the pumpkin mixture, whisking until completely incorporated and smooth.
4. Pour and bake
   Pour the filling into the pre-baked pie crust. If the crust edges are browning too quickly, cover them with foil or a pie shield. Bake at 350°F (175°C) for 45-50 minutes, or until the center is almost set but still slightly wobbly (it will continue to set as it cools).
5. Cool and serve
   Allow the pie to cool completely on a wire rack for at least 2 hours before slicing. For best results, refrigerate for at least 4 hours or overnight. Serve chilled or at room temperature with a dollop of whipped cream if desired.