Maple Spiced Pumpkin Pie

Steps

1. Whisk the flour, 1 tablespoon of the sugar and half the salt in a bowl. Cut in the butter until the pieces are pea-sized.
2. Drizzle in the water a tablespoon at a time, tossing with a fork, until the dough holds together when squeezed. Press into a disk, wrap and chill for 1 hour.
3. Roll the dough into a 12-inch circle on a floured surface, fit it into a 9-inch pie plate, and crimp the edge. Chill for 20 minutes.
4. Heat the oven to 400°F (200°C). Line the crust with parchment, fill with pie weights or dried beans, and bake 15 minutes. Remove the weights and bake 5 minutes more until the bottom looks dry. Lower the oven to 350°F (175°C).
5. Whisk the pumpkin, eggs, milk, brown sugar, remaining sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, vanilla and remaining salt until smooth.
6. Pour the filling into the warm crust. Bake 50 to 55 minutes, until the edges are set, the center jiggles only slightly, and the custard reads 160°F (71°C) in the center. Shield the crust edge with foil if it browns too fast.
7. Cool the pie on a rack for at least 2 hours so it sets, then slice into 8 pieces. Refrigerate leftovers.