For the Pâte Brisée Crust

• 1 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 9 tablespoons (4 1/2 oz) cold unsalted butter, cut into 9 pieces
• 1 large egg yolk
• 2 tablespoons cold whole milk

For the Pumpkin Filling

• 15 ounces pumpkin purée (not pie filling)
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg, plus more for garnish
• 1/8 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 1 cup heavy cream
• 2 teaspoons vanilla extract
• 1/2 cup maple syrup, preferably dark amber
• 3 large eggs
• Whipped cream, to serve (optional)

Making the Pâte Brisée Crust

1. Using a stand mixer fitted with the paddle attachment, combine the flour and salt, beating for 10 to 15 seconds until well mixed. Add the cold unsalted butter, cut into 9 pieces, and beat slowly until the flour is no longer bright white. The mixture should hold together when clumped, with visible lumps of butter, roughly the size of a pecan, remaining throughout. This process usually takes 45 to 60 seconds.
2. In a separate small bowl, whisk together the large egg yolk and cold whole milk. Add this liquid mixture all at once to the flour-butter mixture. Beat very briefly on low speed, just until the dough barely comes together, about 15 to 30 seconds. The dough will appear quite shaggy and rustic, more like a collection of crumbs than a cohesive dough.
3. Gently gather the shaggy dough with your hands and shape it into a flat disk. Wrap the disk tightly in plastic wrap and refrigerate for at least 30 minutes, or until thoroughly chilled. This chilling period is crucial for the gluten to relax, which helps prevent the crust from shrinking excessively during baking. The unbaked crust can be refrigerated for up to 3 days or frozen for up to 4 weeks. If frozen, it can be baked directly from the freezer.
4. Once chilled, remove the dough from the refrigerator. If it feels too stiff, lightly knead it for a moment to make it pliable. Generously flour your work surface and the rolling pin. Roll out the dough disk into a circle approximately 12 inches (30 cm) in diameter. Periodically add a little more flour to the surface and pin as needed to prevent sticking. Roll from the center outwards, gently rotating the disk a quarter turn after each roll to ensure even thickness and a perfect circular shape. Don’t be concerned if the dough breaks or cracks slightly, especially near the edges; these can be easily patched later.
5. Carefully transfer the rolled-out dough to a 9-inch (23-cm) pie plate (aluminum or glass is ideal) by gently rolling it around your rolling pin and unfurling it over the plate. Press the dough lightly into the bottom and up the sides of the plate. You can either fold the overhanging dough under and crimp it decoratively with your fingers for a dramatic edge, or use scissors to trim the excess, leaving a 1/2-inch (12-mm) lip to account for shrinkage during baking. Use any dough scraps to repair any tears or fill in thin spots.
6. Refrigerate the lined pie crust for at least another 30 minutes. This second chill helps stabilize the dough and further relaxes the gluten, ensuring a superior texture and minimal shrinkage.

Preparing the Pumpkin Filling

1. While the pie crust chills, scrape the pumpkin purée into a medium saucepan. Cook over medium-low heat, stirring occasionally with a wooden spoon. Continue cooking until the pumpkin reduces significantly, becoming a thick paste and deepening in color, approximately 25 to 30 minutes. This step is vital for concentrating the pumpkin flavor and preventing a watery pie.
2. Remove the thickened pumpkin purée from the heat. Whisk in the ground ginger, cinnamon, freshly grated nutmeg, ground cloves, and kosher salt until thoroughly combined and aromatic.
3. Stir in the heavy cream, vanilla extract, and maple syrup (preferably dark amber for its richer flavor) until the mixture is smooth and well integrated.
4. Finally, whisk in the large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Whisk thoroughly until the filling is smooth and homogenous.

Assembling and Baking the Maple Pumpkin Pie

1. When you are ready to bake, position an oven rack in the center of your oven and preheat to 350°F (175°C).
2. Retrieve the chilled pie crust. Line it with parchment paper or a large coffee filter, then fill it completely with pie weights, uncooked dried beans, uncooked rice, or even well-washed, marble-sized rocks. Press down gently on the weights to ensure the pie shell is fully supported. Place the weighted crust in the preheated oven.
3. Bake for 30 to 35 minutes, or until the edges of the crust are golden brown and the bottom, when you carefully lift the parchment and peek, appears pale and matte. This step is a partial blind bake to prevent a soggy bottom. If the edges begin to brown too quickly, you can gently cover them with aluminum foil. The crust doesn’t need to be fully colored at this stage, just partially baked.
4. Remove the pie crust from the oven and let it cool on a wire rack, leaving the weights and parchment in place, for at least 15-20 minutes. Once slightly cooled, carefully remove the parchment paper and pie weights.
5. Pour the prepared pumpkin custard filling into the partially baked crust. Return the pie to the oven and bake for 45 to 55 minutes, or until the custard is just set. The edges of the custard will appear slightly puffed, and the very center should still have a small, delicate wobble when gently shaken. This slight wobble indicates perfect doneness; it will firm up as the pie cools.
6. Remove the baked maple pumpkin pie from the oven and allow it to cool completely on a wire rack for at least 1 hour before slicing and serving. This cooling time is essential for the custard to fully set and achieve its ideal texture.
7. Serve at room temperature or chilled, topped generously with freshly whipped cream and an extra sprinkle of grated nutmeg, if desired. Leftovers can be stored, wrapped tightly in plastic wrap, in the refrigerator for up to 3 days.