3/4 cup heavy cream
3/4 cup whole milk
2 eggs
2 egg yolks
1 tsp vanilla extract
17 1/2 ounces pumpkin puree
1/2 cup sugar
1/4 cup maple syrup or salted caramel
1 tsp fresh ginger, grated
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg, freshly grated
1/4 tsp ground clove
OR 1 tsp pumpkin pie spice (instead of cinnamon, nutmeg & clove)
1/8 tsp fresh ground black pepper
3/4 tsp salt
1 9-inch pie crust
While pie shell is baking, whisk cream, milk, eggs, yolks and vanilla together in medium bowl.
In large heavy-bottomed saucepan, combine pumpkin puree, sugar, maple syrup, ginger, cinnamon, nutmeg, pepper and salt; bring to sputtering simmer over medium heat, 5 to 7 minutes. Simmer, stirring constantly until thick & shiny, 10 to 15 minutes.
Remove pan from heat. Whisk in egg/cream mixture slowly, until fully incorporated.
Strain mixture through fine-mesh strainer using back of ladle or spatula to press solids through strainer.
Re-whisk mixture and transfer to pre-baked pie shell. Place pie on a baking sheet and bake for 10 minutes at 400*F
Reduce heat to 300 degrees. Continue baking until edges are set, 20-35 minutes longer. An instant read thermometer inserted in center should read 175F.
Transfer pie to wire rack and cool to room temp, about 3 hours. (The pie finishes cooking with resident heat; to ensure the filling sets, cool it at room temperature and not in the refrigerator.) Once fully cooled, you can place in the fridge before serving, or serve room temp (I prefer cold).
