The Best Pumpkin Pie

Preheat oven to 350°F.

Prepare an (unbaked) 9-inch pie crust according to recipe/package instructions. (I recommend chilling the crust in the fridge for at least 15 minutes before adding the filling, so that it is nice and firm and will hold its shape while baking.)

In a large mixing bowl, whisk the pumpkin purée, three of the eggs, maple syrup, milk, cornstarch, pumpkin pie spice, vanilla extract, and salt together until well combined.

In a separate small bowl, whisk together the remaining one egg and an extra tablespoon or milk (or water) until combined. Brush the egg wash lightly over the edges of the pie crust, which will help it to bake up nice and golden.

Pour the filling into the prepared pie crust and smooth out the top so that it is nice and flat.

Bake for 50-55 minutes, or until the center of the pie filling is ever-so-slightly jiggly. (If you insert a toothpick in the outer edges of the pie filling, it should come out clean.) Transfer the pie to a wire baking rack and let it cool until it reaches room temperature. Then transfer to the fridge for 2-3 hours until it is completely chilled.

Slice and serve chilled, garnished with whipped cream or ice cream if desired.