Maple Pumpkin Pie

This pie has two great fall flavors- pumpkin and REAL maple syrup.  Plus, it is sugar-free!  (plain white granulated sugar-free, that is) Check it out.

Maple Pumpkin Pie:

pie crust
can of pumpkin (small)
1 1/4 cup half and half
2/3 cup of real maple syrup (none of that Aunt Jemima or Eggo BS)
3 eggs
1/2 cup brown sugar
splash, big dash, or mini-bam of flour (I guess 1 teaspoon-ish)
all those spices that smell like Thanksgiving:
     1 tsp each of: cinnamon, nutmeg
     1/2 tsp each of: ginger, salt
     itsy-bitsy pinch of: cloves

Mix all the ingredients well.  I added cream cheese, just because I had it.  It was cold, fat-free cream cheese which did not dissolve into the batter and left chunks of white goo in the pie.  It wasn't bad, but it didn't look pretty.  RH asked if it was marshmallow pieces..... which has got me thinking about a follow up pie recipe.

Anyway, bake at 350 for an hour.  I did not pre-bake the pie crust or anything fancy.

Here's how it looked:

Piping hot outta the oven!

The maple syrup gave the top a sugar syrup sheen.

Got a piece on a plate while it was still hot (hence the melting whipped cream).  It smelled too good to wait.

And next thing I know, about 24 hours later there is a 1/2 inch slice left.