I recommend this recipe for someone who wants a last-minute, quick, yummy pumpkin pie. Enjoy!
Maple Pumpkin Pie (Real Simple Magazine)
1 piecrust, store-bought or homemade, fitted into a 9-inch pie plate (I used Dorie's recipe)
2 large eggs
1 15-ounce can pure pumpkin puree
1 cup heavy cream
1/2 cup pure maple syrup
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/8 teaspoon ground cloves
Set an oven rack in the lowest position and heat oven to 350F. Place the pie plate on a foil-lined baking sheet.
In a large bowl, whisk together the eggs, pumpkin, cream, maple syrup, cinnamon, ginger, salt, and cloves.
Pour the pumpkin mixture into the crust and bake until the center is set, 60 to 70 minutes. Let cool to room temperature before serving.
The pie can be prepared and refrigerated, loosely covered with plastic wrap, for up to 2 days. Bring to room temperature before serving.