The maple in this recipe is very subtle; the seasoning, and heavy custard, pretty much overpowers it.
If you want a more distinctly maple flavor. You may also find that this is not sweet enough; to sweeten it more, incorporate up to 1/2 cup of sugar with the eggs.
One 9" deep-dish or up to 11 inch but shallower regular pie crust
1 1/2 cups pureed pumpkin - canned is okay fresh is better.
1/2 cup Maple Syrup
1 cup heavy cream
1/2 cup milk
2 tablespoons flour
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1 teaspoon cinnamon