#Ingredients

  • 2 cup whole milk
  • 3 large whole eggs
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 30 ounces fresh pumpkin
  • ¾ cup sugar
  • ¼ cup maple syrup
  • 1 teaspoon table salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger

#Prepare Pumpkin

  • Bake pumpkin halves (use 2 pie pumpkins) covered in foil, flesh side down for an hour or until flesh is fork tender.
  • Once pumpkin halves have cooled, scoop out flesh into big bowl.

#Preheat

  • Preheat oven to 415.

#Whisk

  • Whisk the milk, whole eggs, egg yolks, and vanilla together in a medium bowl.

#Cook

  • Bring the pumpkin puree, sugar, maple syrup, ginger, salt, cinnamon, and nutmeg to a simmer in a large saucepan over medium heat and cook, stirring constantly until thick and shiny, 15 to 20 minutes.

#Combine

  • Remove the pan from the heat and whisk in the cream mixture until fully incorporated. Then transfer to the pie crust.

#Bake

  • Bake for 15 minutes at 415, then turn down to 350 and bake for 60 minutes