This is the easiest Pumpkin Pie you can make, that is due to a store bought pie crust, which I usually never do,ummm H-e-l-l-o,I make my own, but sometimes time is cut short and you do what you can, right? Especially if it is Thanksgiving and your kitchen time is limited. 
Anyways, you can not mess it up, everyone will love it and it is your most classic, traditional, full-fat All American Pumpkin Pie! Sometimes you just need to get to the point…I love using maple syrup here rather than white sugar. It is a better choice for you and for taste. You can make this 2 days ahead as well…
Serves 8
1 pie crust, store bought
2 large eggs
1 15 oz can Pumpkin puree
1 cup heavy cream
1/2 cup maple syrup, pure
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp kosher salt
1/8 ground cloves
1. Set oven rack to the lowest position and heat oven to 350 F. Place the pie on a foil-lined baking sheet.
2. In a large bowl, whisk together the eggs, pumpkin, cream, maple syrup, cinnamon, ginger, salt, and cloves.
3. Pour the pumpkin mixture into the crust and bake until the center is set, 60-70 mins, Let cool to room temperature before serving.
Also you will need whipped cream or vanilla ice cream!
