Instructions: Prepare pie crust. I recommend freshly baked regular shortcrust pastry, in a Pyrex pie dish, at 400 F.
Heat the pumpkin puree in a heavy pan; stir frequently.

Add milk and cream to pumpkin puree, continue heating gently and stir until smooth. Keep it hot but dont let it boil.

In a heatproof bowl, beat eggs (and sugar or maple sugar) until smooth. Beat in the dry spices.

When the pie crust is baked, beat the egg mixture while pouring the hot pumpkin mixture into it in a thin stream.

The resulting mixture should be hot but not so hot as to cook the eggs.

Carefully pour the hot pumpkin filling into hot pie crust; return to center of oven and bake at 400 F.
Fill the pie partway out of the oven, then top it off with a cup or ladle with the pie positioned in the oven, as the slightest sticking of the ovenrack is liable to cause filling to slosh all over.

For a Ginger Pumpkin Pie, carefully sprinkle the candied ginger evenly over the pie filling.

It will settle gently to the bottom forming a loosely packed layer.

The pie is ready when the outside edge of the filling is firm and slightly puffed, but the center is still jiggly.

Remove to a rack and let it stand (cool gently) so the filling can first finish cooking, and then set.

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