A delightful pumpkin pie recipe made with fresh pumpkin and a hint of maple syrup for added depth of flavor.
Preheat your oven to 425°F (210°C).
Preheating ensures even baking from the start.
In a mixing bowl, combine the fresh pumpkin puree, granulated sugar, ground cinnamon, ground cloves, ground ginger, and salt.
Mix thoroughly to ensure the spices are evenly distributed.
Add the large eggs, nonfat evaporated milk, and pure maple syrup to the mixture and whisk until smooth.
Whisking vigorously helps to incorporate air for a lighter filling.
Pour the filling into the homemade pie crust placed in a pie dish.
Place the pie dish on a baking sheet to catch any spills.
Bake the pie at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 45 minutes.
Check doneness by inserting a knife into the center; it should come out clean.
Allow the pie to cool completely before serving.
Cooling helps the filling set properly for clean slices.
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