Filling
1-1/2 cups pumpkin puree
3 eggs
1 cup 35% cream
2/3 cup granulated sugar
2 tbsp maple syrup
1 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. nutmeg
1/4 tsp. salt
Line dinner plate with 2 layers of paper towel; spread pumpkin puree over top. Top with 2 more layers of paper towel; press to absorb any liquid.
Scrape pumpkin puree into bowl; whisk in eggs, cream, sugar, maple syrup, pumpkin pie spice, cinnamon, ginger, nutmeg and salt. Scrape into crust. Bake on centre rack until top is no longer shiny and edge is set yet centre still jiggles slightly, 40 to 45 minutes.
Let cool completely on rack.