Ingredients:

  • 1 (9-inch) unbaked deep-dish pie shell
  • 15 oz canned pumpkin puree
  • 3 large eggs
  • 3/4 cup pure maple syrup
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 3/4 cup evaporated milk

Instructions:

  1. Preheat oven to 425°F (218°C). Place the unbaked pie crust into a pie plate and crimp the edges. Place the pie plate on a baking sheet for stability.
  2. In a large bowl, whisk together the canned pumpkin, eggs, and maple syrup until the mixture is completely smooth.
  3. Stir in the cornstarch, cinnamon, ginger, cloves, and salt.
  4. Gradually pour in the evaporated milk, whisking constantly until the filling is a uniform, velvety orange.
  5. Pour the filling into the crust and smooth the top with a spatula.
  6. Bake at 425°F (218°C) for 15 minutes to set the crust edges.
  7. Reduce oven temperature to 350°F (175°C) and bake for another 35-40 minutes until the edges are set but the center still has a slight jiggle.
  8. Remove from the oven and cool completely on a wire rack for at least 2 hours.