Steps

1. Preheat oven to 350°F. In a large bowl, mix together the pumpkin, syrup and brown sugar. In another bowl, mix together the flour, cinnamon, ginger, nutmeg and salt. Stir the dry ingredients into the pumpkin until smooth.
2. Whisk together the milk, cream and eggs and then stir into the pumpkin mixture until smooth. Set aside and let rest for 10 minutes.
3. Pour the mixture into the frozen pie shell, place on a foil-lined baking sheet and set in the oven. Reduce temperature to 335°F and bake until custard is set, 35 to 40 minutes. Remove and cool completely on a wire rack. Serve topped with whipped cream. Refrigerate leftovers.

Notes

A piece of this pie is considered by most Americans the essential finish to a large Thanksgiving meal.