Pumpkin Maple Pie

Ingredients
1 small sugar pumpkin (or a can of pure pumpkin)
3/4 cup packed brown sugar
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg 

1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
1/2 teaspoon salt
2/3 cup real maple syrup
1 1/4 cups half-and-half cream
1 teaspoon all-purpose flour
3 eggs
2 (9 inch) unbaked pie shell (one for bottom curst and one to decorative top)

Directions 

Preheat oven to 375 degrees F (190 degrees C) 

Cut up pumpkin, and remove seeds. Place in large baking pan, and cover with foil or lid. Bake for 1 hour, or until very tender. Remove from oven, and set aside to cool. Reduce oven temperature to 350 degrees F (175 degrees C). 

Scrape pumpkin into a food processor; puree until smooth. Measure 1 1/2 cups pumpkin puree. In a large bowl, mix together 1 1/2 cups pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Stir in maple syrup, half-and-half, and flour. Mix in eggs one at a time. Pour filling into unbaked pie shell.

Bake at 350 degrees F (175 degrees C) for 1 hour, or until center is set.

For decorative top crust on any cream type pie, cut shapes from dough, brush with egg whites, bake at 350 on a cookie sheet and place on top of baked pie after it cools for 10 minutes.