1. Prepare pie crust and bake in a 9 inch deep pie tin at 200 C; Gas Mark 6 2. Heat pumpkin puree in a heavy pan, stirring frequently. 3. Add milk and cream to pumpkin puree, continue heating gently and stir until smooth. Keep hot but don't let it boil. 4. In a heatproof bowl, beat eggs until smooth. Add the dry spices, flour and then the maple syrup 5. When the pie crust is baked, beat the egg mixture while pouring the hot pumpkin mixture into it in a thin stream. The resulting mixture will be hot but not so hot as to cook the eggs. 6. Carefully pour hot pumpkin filling into hot pie crust; return to centre of oven and bake at 200 C; Gas mark 6 7. The pie is done when the outside edge of the filling is firm and slightly puffed, but the centre is still jiggly. Remove to a rack and let cool gently, so the custard can finish cooking and set.
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