Maple Pumpkin Pie

I have made so many pumpkin pies in the last few years it is insane.  I think I found this one in a Martha Stewart Magazine.  I don't really remember.  At any rate it is so tasty and perfect for the fall!

Maple Pumpkin Pie

1 pie crust fitted into a 9 inch pie plate

2 large eggs

1 15oz can pumpkin puree

1 cup heavy cream

1/2 cup pure maple syrup

3/4 tsp ground cinnamon

1/3 tsp ground ginger

1/2 tsp kosher salt

1/8 tsp ground cloves

Set the oven rack to the lowest position.  Preheat oven to 350 degrees F.  Place pie plate on a foil lined baking sheet.  In a large bowl whisk eggs, pumpkin, cream, maple syrup, cinnamon, ginger, salt and cloves together.  Pour the mixture into pie crust.  Bake until the center is set 60-70 minutes.  If your pie starts to burn before the center is set, cover it with foil.  Let the pie cool before slicing.

Alright, this is one of those recipes where substitutions just won't work.  You can not use the cheap maple syrup and make this recipe work.  I have tried, and it did not taste nearly as good!