📖 Instructions

1. **Prepare Your Crust:** If using a pre-made pie crust, take it out of the fridge and let it sit at room temperature for about 10-15 minutes. This makes it easier to work with and prevents cracking. If you're using a frozen crust, follow the package instructions for thawing, usually about 15-20 minutes. Carefully unroll the crust into a 9-inch pie dish. Gently press it into the bottom and up the sides. If there are any cracks, you can pinch them together. Trim any excess dough from the edges, leaving about a 1/2 inch overhang. Crimp the edges decoratively using your fingers or a fork. No need to pre-bake for this recipe, the filling bakes with the crust!
2. **Preheat Oven and Prep Rack:** Adjust an oven rack to the lower-middle position in your oven. This helps the bottom crust cook thoroughly. Preheat your oven to 425°F (220°C).
3. **Combine Wet Ingredients:** In a large mixing bowl, crack both large eggs. Lightly beat them with a whisk until the yolks and whites are just combined, about 15-20 seconds. Add the full can (15 ounces) of pure pumpkin puree to the beaten eggs. Stir well with the whisk or a rubber spatula until it’s smooth and lump-free.
4. **Introduce Sweetness and Creaminess:** Pour in the pure maple syrup, light brown sugar (packed), and the heavy cream. Continue to mix until all these wet ingredients are thoroughly incorporated. The mixture should look smooth and creamy.
5. **Add the Spices:** Now for the magic! Add the ground cinnamon, ground ginger, ground nutmeg, and ground cloves to the pumpkin mixture. Don't forget that little dash of salt, it really enhances all the other flavors! Whisk everything together until the spices are evenly distributed throughout the filling and you can smell their beautiful aroma. Make sure there are no clumps of spice.
6. **Pour the Filling:** Carefully pour the prepared pumpkin mixture into your unbaked pie crust. You might find it easiest to do this on the oven rack, or transfer the pie dish to the oven rack immediately after pouring.
7. **Initial High-Heat Bake:** Place the pie on the lower-middle rack in the preheated 425°F (220°C) oven. Bake for 15 minutes. This initial high heat helps to set the crust and begin the cooking process rapidly.
8. **Reduce Heat and Continue Baking:** After 15 minutes, *without opening the oven door too much to let the heat escape*, reduce the oven temperature to 350°F (175°C). Continue to bake for an additional 35-45 minutes. The exact timing can vary, so keep an eye on it.
9. **Check for Doneness:** How do you know when it's done? The pie is cooked when the edges of the filling are set and appear slightly puffed, but the very center (about a 1-inch circle) still has a slight wobble when you gently shake the pie dish. A knife inserted about 1 inch from the crust should come out clean. If the crust edges are browning too quickly, you can loosely cover them with aluminum foil.
10. **Cool Completely:** Carefully remove the pie from the oven and place it on a wire rack to cool. This step is crucial! Allow the pie to cool completely at room temperature for at least 2-3 hours, or even longer, before slicing. This allows the filling to fully set and solidify. If you cut it too soon, it will be runny.
11. **Chill (Optional but Recommended):** For the best texture and flavor, once cooled to room temperature, you can transfer the pie to the refrigerator and chill for another 2-3 hours, or overnight. This deepens the flavors and ensures a perfectly firm slice. Serve with a dollop of whipped cream or a scoop of vanilla ice cream, if you're feeling fancy! Enjoy this taste of autumn!