Preheat the oven to 375. Roll and shape pie crust into a pie plate. Poke holes all over the crust and bake in oven for 10 minutes.
In a large mixing bowl, whisk together the pumpkin puree, maple syrup, brown sugar, and eggs. until no clumps remain.
Add the heavy cream, vanilla extract, cinnamon, salt, ginger, cloves, nutmeg, allspice. Whisk until smooth.
Pour the pumpkin pie filling into the prefaced pie crust. Bake for 65 minutes, or until a knife comes out clean when inserted into the center of the pie.
Cool at least 3 hours before serving.
Video
Notes
Tips and Substitutions
Use 1 cup of maple syrup and eliminate the brown sugar.
Same with brown sugar, eliminate the syrup in the and use all brown sugar.
If using a refrigerated pie crust, bring it to temp as instructed on the packaging.
Don't skip the blind baking on the pie crust, failure to do so can leave you with an unbaked crust on the bottom.
Use pie weights to keep the crust from puffing up when blind baking. In a pinch, pierce holes all over the crust with the tines of a fork to do the same thing. I used the piercing method with this particular recipe and had no seepage.
Substitute 2 teaspoons pumpkin pie spice in place of the spices.