Cut the pumpkins in half and scrape out the seeds
Place the pumpkin halves face down on a rimmed sheet pan with 1/2 a cup of water
bake the pumpkins for 45 minutes to 1 hour until the pumpkin flesh is tender
Scrape the pumpkin flesh out of the shells and puree the flesh in a food processor until smooth
You will need a total of 2 1/2 cups of pumpkin puree. Reserve any extra for another use
Add the cream, eggs, egg yolks, maple syrup, cornstarch, salt and spices into the food processor and process until smooth, about a minute
Pour the filling into the prepared pie crust and bake at 400 degrees for 15 minutes
Reduce the oven temperature to 325 degrees and bake for an additional 45-50 minutes, until the pie filling is set
Let the pie cool to room temperature and chill until ready to serve