1-First, preheat your oven to 300°F (149°C) and butter a 9-inch glass or porcelain pie dish, or use smaller dishes if you prefer individual portions. This lower temperature helps prevent the pie from curdling or weeping, ensuring a smooth result.

2-Next, in a large bowl, whisk together 1 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp cloves, ¼ tsp freshly grated nutmeg, ¼ tsp salt, and 1 ½ tbsp cornstarch until everything is smooth. Add half of the ½ cup maple syrup and whisk until the cornstarch dissolves, then mix in the rest of the maple syrup and 2 tsp vanilla extract. This step builds the flavor base for your pumpkin pie.

3-Now, add 2 eggs and 1 egg yolk, whisking them in until fully combined. Stir in 15 oz canned 100% pumpkin puree, followed by 1 ½ cups evaporated milk or a plant-based substitute. Pour the mixture into your prepared dish, tapping it gently on the countertop to remove any air bubbles for a flawless texture.

4-Bake for 60 to 70 minutes, rotating the dish halfway through to ensure even cooking. The pie is ready when the edges are set but the center is still slightly jiggly, with an internal temperature of 170°F to 175°F (77°C to 79°C). Let it cool uncovered at room temperature, then cover and refrigerate overnight before serving with your favorite toppings.