2 eggs
1 (16 oz.) can pumpkin
1/2 c. sugar
1/4 c. maple syrup
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 c. half and half

Preheat oven to 425 degrees. Preheat 9 inch pie crust. Beat eggs slightly in large bowl. Beat in pumpkin, sugar, maple syrup, cinnamon, salt, ginger, and cloves until well combined. Stir in half and half. Pour pumpkin filling into pie shell. Bake in preheated 425 degree oven for 15 minutes; lower oven temperature to moderate 350 degrees. Cover crust with aluminum foil if browning too fast. Bake another 55 minutes or until the custard is almost set, but still soft in center. Do not over bake. Cool on wire rack.