This pie is so easy to make. It only requires one bowl to mix the filling, and one simple pie crust. The filling is made with real food ingredients, so you won’t find any sweetened condensed milk or evaporated milk in this recipe.
Prepare your pie crust. If you're using a homemade pie crust, I recommend a par-bake before adding the pumpkin pie filling. To do this, heat the oven to 400F. Bake the crust for 10 minutes. Remove the pie from the oven, and then add the pumpkin pie filling. Reduce the oven to 350F after the par-bake.
To make the pumpkin pie filling, in a large bowl, whisk the 4 eggs. Add the pure maple syrup and heavy cream, and then whisk again until all the ingredients are combined. Whisk in the pumpkin puree, and then the corn starch and spices. It's best if the ingredients aren't super cold when you add the corn starch. Vigorously whisk the filling until all the ingredients are combined.
Pour the pumpkin pie filling in the par-baked pie crust, and bake the pie at 350F for about an hour. The pie is done when the center isn't liquid, but has a firm jiggle. The pie will continue to cook, internally, after you remove it from the oven. If the pie is overcooked, it will split in the center (you'll notice large cracks form). This doesn't change the taste, just the appearance--it's not a big deal.
Allow the pie to fully cool (this takes a few hours) before slicing and serving. I prefer to make the pie a day before serving, and allow it to rest in the fridge. I highly recommend keeping the pie in the fridge for several hours after cooling and before serving. Top the pie with homemade whipped cream, if desired.