• Preheat the oven to 350 degrees.

To Make Fresh Pumpkin Puree

• Wash the pumpkin, then cut the pumpkin in half and scoop out the seeds.
• Place the two pumpkin halves facing down in a 2-inch deep baking dish.
• Fill the bottom of the pan with about ½ inch of water.
• Bake for 45 minutes to 1 hour until the flesh is soft and you can easily poke a hole into the pumpkin with a fork.
• Once cooled, scoop out the flesh and puree it in a food processor.

To Make Pie Filling

• Preheat the oven to 375 degrees.
• Blend together the pumpkin puree, cinnamon, nutmeg, pumpkin pie spice, salt, cream, milk, maple syrup and eggs in a food processor.
• Pre-bake the pie crust– Poke a few holes in the pie crust with a fork. Place a large piece of parchment paper on top of the piecrust and fill it with dry beans or pie weights. Press them down so they are evenly spread out. This ensures that there are no bubbles in the pie crust. Bake in the oven for 10 minutes. Remove the pie crust from the oven. Remove the beans and the parchment paper.
• Put the pie crust on a baking sheet and pour the filling into the pie crust.
• Bake the pie in middle of the oven for 1 hour, or until the filling is set but the center still shakes slightly (the filling will continue to set as pie cools). Transfer the pie to a rack to cool completely.