2 large eggs
½ cup dark brown sugar, firmly packed
One 16-ounce can solid-pack pumpkin
1½ cups half-and-half
¼ cup pure maple syrup
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon maple extract
¼ teaspoon salt

(use a frozen pie crust or make your own) 

Heat oven to 425° F.
  
Bake a pie crust for 15 minutes.  Let it cool. 

Lower oven temperature to 350° F.

In large bowl using wire whisk, beat eggs and sugar to blend; beat in pumpkin, half-and-half, maple syrup, cinnamon, ginger, maple extract, and salt.

Pour pumpkin mixture into cooled crust; bake 50 to 55 minutes until wooden pick inserted near center comes out clean. Cool on wire rack.