1 single pie crust for a 10" pie plate
FILLING:
1 1/2 cans solid pack pumpkin (16-oz. ea.)
3 eggs
1 cup heavy whipping cream
3/4 cup packed brown sugar
3/4 cup whole milk
1 3/4 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon maple flavoring
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Whipped Cream for topping -- optional

Preheat oven to 350 degrees. Pie Crust should be large enough for a 10-inch deep dish pie pan, fitted, crimped as desired, and well chilled.

In a large mixing bowl, combine all ingredients except whipped cream and mix until thoroughly blended and smooth (preferably with a stand mixer). Pour filling mixture into prepared pie crust. Bake 1 hour 10 minutes or until knife inserted in center comes out clean. If the crust edges are browning too fast, cover edges with a pie crust shield or foil.

Cool pie on a wire rack 1-1/2 hours, then cover and refrigerate until well-chilled. Serve with dollops of whipped cream if desired.

* If using a commercial pie shell encased in a thin aluminum pie plate, place pie plate on a cookie sheet or shallow baking pan before pouring filling into the shell.