1-First, preheat your oven to 300°F or 149°C and grease a 9-inch glass or porcelain pie dish with butter or coconut oil. This lower temperature helps ensure even cooking and prevents the mixture from curdling. Once your dish is prepped, you’re set for the next steps.

2-Next, in a large bowl, whisk together the ground cinnamon, ground ginger, cloves, freshly grated nutmeg, salt, and cornstarch until smooth and lump-free. This step mixes the spices evenly and sets the base for a flavorful pie. Adding them first helps with distribution, as shared in the recipe tips.

3-Then, add half of the maple syrup to the bowl and stir until the cornstarch fully dissolves, followed by the remaining syrup and vanilla extract. Mix well to create a smooth base before incorporating the eggs and egg yolk, whisking them in until combined. This gradual approach keeps the texture creamy and prevents any lumps.

4-Stir in the canned pumpkin puree until it’s fully incorporated, then thoroughly mix in the evaporated milk or your chosen dairy-free substitute. Pour the custard into the prepared dish and gently tap it on the counter to remove air bubbles, which helps achieve an even bake. For smaller portions, you can use ramekins for quicker cooking times.

5-Bake for 60 to 70 minutes, rotating the dish halfway through for even heat exposure. For ½ cup ramekins, bake 22-25 minutes, or about 30 minutes for 1 cup mini pies. Check doneness by ensuring the center is slightly jiggly and the internal temperature reaches 170-175°F. After baking, cool the pie uncovered at room temperature to avoid condensation, then cover and refrigerate once fully cooled overnight chilling works best for firming up.

6-Serve your pie sliced with optional toppings like whipped cream or granola. This method, which takes about 1 hour and 25 minutes total, makes the pie adaptable for various diets, such as using extra cornstarch for a vegan version. If you enjoy pumpkin flavors, try our pumpkin crumb muffins for another fun recipe.