1 (9-inch) poppy seed cornmeal pastry, partially baked
1 1/2 c. pumpkin puree (fresh or canned)
3/4 c. pure maple syrup
3 lg. eggs, lightly beaten
3/4 c. light or heavy cream
1/2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ginger
1/2 tsp. cloves
1/4 tsp. salt (optional)

Prepare partially baked pie shell, set aside to cool. Preheat oven to 400 degrees. Thoroughly blend remaining ingredients in a large mixing bowl. Pour filling into partially baked pie shell and bake on the center rack for 15 minutes. Reduce heat to 350 degrees and bake another 30 to 35 minutes, or until sides are slightly puffy. When you shake the pie slightly, the center should be a little loose, but not soupy. It will set as it cools. Serve, warm or at room temperature, with vanilla ice cream or whipped cream.