1-Getting ready: Start by preheating your oven to 300°F (149°C) and greasing a 9-inch glass or porcelain pie dish with butter or coconut oil this prevents sticking and sets the stage for a smooth bake. The key here is to keep things simple, focusing on blending flavors for that creamy pumpkin dessert everyone loves.

2-Once your oven is ready, dive into mixing the spices and other elements in a large bowl. Combine 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon cloves, ¼ teaspoon freshly grated nutmeg, ¼ teaspoon salt, and 1 ½ tablespoons cornstarch until it’s lump-free and smooth. This step ensures your pie has the perfect spice balance without overwhelming the natural pumpkin taste.

3-Whisk in half the ½ cup maple syrup to dissolve the cornstarch, then add the rest of the maple syrup and 2 teaspoons vanilla extract, mixing well for a consistent blend.

4-Add 2 eggs and 1 egg yolk, whisking them in to combine thoroughly and create a sturdy base.

5-Mix in 15 ounces of canned 100% pumpkin puree until it’s fully incorporated, bringing that rich flavor to the forefront.

6-Stir in 1 ½ cups evaporated milk or a plant-based alternative like full-fat coconut milk until everything is well blended and creamy.

7-Pour the mixture into your prepared dish, tapping gently to remove air bubbles for an even bake.

8-Bake for 60 to 70 minutes, rotating halfway through, and check for doneness when the internal temperature hits 170°F to 175°F or the center is slightly jiggly while the edges set.

9-Cool the pie uncovered at room temperature completely, then wrap and refrigerate overnight for the best texture.

10-Serve it sliced or scooped like pudding, topped with options like whipped cream or granola for extra flair. Adaptations include using more cornstarch for a vegan version or alternative sweeteners as needed.