If you plan to use homemade pumpkin puree and a homemade pie crust, it's a good idea to prepare them in advance. Just remember not to bake the crust before adding the pie filling!

Preheat the oven. Start by preheating your oven to 350°F (175°C).

Prepare the pie plate. Spray a 9-inch pie plate with nonstick cooking spray or rub a thin layer of butter on the bottom and sides of the plate.

Prepare the crust. Line a 9-inch pie dish with your pie crust dough, crimping the edges. If you're using a pre-made pie crust, simply unroll it or place it in the pie plate according to the recipe's instructions. If you're making your own pie crust, roll it out and carefully transfer it to the pie plate, gently pressing it against the bottom and sides.

In a small bowl mix together the cinnamon, pumpkin pie spice, and salt using a whisk. Set this bowl aside for now.

In a large bowl using a whisk to beat the eggs until they're well-mixed. Once they're all whisked up, add in the pumpkin puree and give it a good stir until everything is nicely blended.

Next, add the heavy cream. Pour it into the large bowl with the egg and pumpkin mixture, and stir it well.

Now, add the maple syrup and mix that in well.

Add the mixture of cinnamon, pumpkin pie spice, and salt into the large bowl with everything else, and make sure it's all mixed in nicely.

Gently pour the pumpkin pie mixture into the pie crust.

Bake your pie at 350 degrees for 60-70 minutes.

Place the pie on a cooling rack for 2 hours to cool and set.