•      1 single pastry crust for 9 inch pie 
•      1½ cup pumpkin puree 
•      1 cup warm milk 
•      1/3 cup brown sugar 
•      ¼ cup maple syrup 
•      2 tablespoons flour 
•      2 eggs, beaten 
•      ½ teaspoon salt; ½ teaspoon mace; ½ teaspoon cinnamon 
•      ¼ teaspoon ginger; ¼ teaspoon nutmeg. 
•      ¾ cup whipping cream (optional) or dream whip, or cool whip 

Preheat oven to 450°F. 
Combine ingredients except for cream. 
Pour mixture into unbaked pie shell. 
Bake on lower rack of  hot oven; reduce heat to 325°F and continue baking until filling is firm (knife inserted into center of pie comes about 30 minutes. 
Cool and serve with whipped cream. 
  
PUMPKIN PUREE´ 
  
Clean the dirt off the pumpkin. Cut the pumpkin in half. 
You can leave the stem on, or not..doesn't matter. 
Remove the seeds and the strings. 
Place the pumpkin halves cut side down or cut side up on a 
baking sheet (one with sides) 
Bake at 350°F until pumpkin flesh is soft; test by poking with a fork. 
The skin will be fairly hard, but the flesh inside should be soft. 
The time this takes will vary by the size of the pumpkin. 
Remove the pan from the oven. 
Remove the pumpkin flesh from the shell. 
Mash with a potato masher, ricer or spoon.