Start by selecting a small pie pumpkin, sometimes referred to as a sugar pumpkin. Cut it in half, remove the seeds and pulp, then roast it in the oven until tender. Once cooled, scoop out the flesh and mash it until smooth.

If you have the time, a homemade crust is sublime. But for convenience, a store-bought deep-dish pie shell works just fine. Preheat your oven to 375°F (190°C).

In a large mixing bowl, whisk the eggs until yolks and whites are fully integrated. Then add the mashed pumpkin and mix thoroughly. Stir in the condensed milk, ensuring the mixture is smooth and lump-free.

Add cinnamon, ginger, nutmeg, and sea salt to the pumpkin mixture. These spices bring that quintessential pumpkin pie aroma and taste. Stir in the maple syrup and vanilla extract.

Pour the mixture into your prepared pie shell. Smooth the top with a spatula to ensure an even surface. Pop it in the oven and bake for about 50-60 minutes. Check for doneness by inserting a knife into the center; it should come out clean.

Allow the pie to cool to room temperature before serving. This step is crucial for the filling to set properly. Top with whipped cream or ice cream if desired.