Roast your pumpkins for this pie. I used two small pie pumpkins (each pumpkin yielded one cup of pulp) cut them in half, removed the seeds, lay them face down on a baking sheet lined with parchment paper and bake @350 degrees for about 45 minutes. When cool enough to handle, remove the pumpkin pulp and put it in strainer to drain. There is a lot of liquid in pumpkin. Once drained, blend until smooth. Use this pumpkin instead of canned pumpkin.
⅓ cup sugar
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ginger powder
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
2 large eggs and 1 egg yolk, room temperature, beaten to blend with a fork
2 cups pumpkin puree (roasting pumpkin directions above) or use 1 can pumpkin puree.
2/3 cup condensed milk
⅓ cup whipping cream
2 T. Maple syrup
2 teaspoon vanilla extract
Whipped cream or Cool Whip for serving.
Blind bake your pie crust (crust recipe below). Roll out pie crust and add to pie pan. Add a piece of foil on top of the pie crust and fill with pie weights or dry beans. Bake in oven @425 degrees for 15 minutes. Remove from oven. Using 1 egg/1 T. Water make an egg wash. Spread egg wash onto the bottom of the crust and put back in the oven for 10 minutes or until crust is brown.
Preheat oven to 325 degrees
Whisk sugar, cinnamon, salt, ginger, cloves, nutmeg in a large bowl. Add eggs, pumpkin, condensed milk, cream, maple syrup and vanilla and whisk until smooth.
Pour into baked pie crust. Bake pie for 1 hour or until edges are set and slightly puffed in the center. Pie filling will be jiggly but will firm up as it cools. Cool for at least 3 hours before serving. Serve with whipped cream or cool whip.
Pie can be made one day in advance. Tightly wrap with plastic wrap and chill. Serve at room temperature.