1prepared pie crustthe rolled frozen or refrigeratedversion at room temp
2cupspie pumpkinusually 1-1.5 pie pumpkins, roasted or sub. 1 can pumpkin puree
1/4cuppacked brown sugar
1/4 tspground cloves
1/4cup100% maple syrup
In the meantime, preheat to 350F with the rack in the lower half of the oven.
Cut the pumpkin in half lengthwise. Scoop out the seeds. Place cut side down on a baking sheet. Bake 1 hour. Let cool. Remove skin.
Prepare your pie dish with the store bought crust. Refrigerate 30 minutes.
Add the pumpkin, granulated sugar, brown sugar, ginger, cinnamon, cloves, nutmeg, and salt to a food processor and process for 1 minute.
Add the puree to a saucepan. Whisk over medium heat until heated through, ~5 minutes.
Add the half-and-half and maple syrup. Whisk until incorporated. Remove from heat.
Add the eggs and vanilla extract. Whisk until incorporated.
Add the pumpkin mixture to your prepared pie dish.
Bake ~1 hour, until a toothpick inserted into the center comes out clean. Let cool 1 hour...be patient, this is the hardest part!
Insert a knife or toothpick into the center of the pumpkin pie. If it comes out clean, then it is ready. If you don't want to insert a knife in the center, then you can check the doneness of the filling by shaking the pie and making sure it isn't jiggly. Note: Inserting a knife into the center can cause the top to crack.Pie pumpkins are sweeter and have a richer flavor than a carving pumpkin. Carving pumpkins can be a little bitter. If you want to make a substitution, you can use a can of pumpkin puree.Pumpkin in a can is just pureed, roasted pie pumpkin. Pumpkin pie filling in a can is spiced with pumpkin spice, usually including cinnamon, allspice, clove, and ginger. It is also often pre-sweetened.