1 1/2 c. pumpkin, cooked and strained
1/3 c. white sugar
2 tbsp. brown sugar
2 1/2 tbsp. maple syrup
1/2 tsp. salt
1/4 tsp. ginger
1/4 tsp. cinnamon
1/4 tsp. nutmeg (keep on the generous side with these spices)
1 3/4 c. light cream (or half rich cream)
2 eggs, slightly beaten

Scald the cream and add to the pumpkin, which has been mixed with the maple syrup and dry ingredients. Add the lightly beaten eggs. Pour into a short, uncooked crust and bake at 450 degrees for 20 minutes, then reduce heat to 350 degrees and bake for about 30 minutes.