pumpkin pie

It's Halloween, which is pretty much the start of pumpkin pie season. I of course cannot personally eat pumpkin pie (all the eggless pumpkin pie recipes seem to be "no cook," meaning they are clammy and weirdly textured), but when carving pumpkins it always seems like such a waste to just throw all the gunk inside away. Plus, pumpkin pie makes people very happy, and then for awhile I am their favorite person.

A few years ago I hit upon a very simple and easy pumpkin pie recipe. I used about half fresh pumpkin (there wasn't much goo inside mine this year) and half canned pumpkin, but all canned or all fresh is fine too.

INGREDIENTS:
9" pie shell (I bought one, because I am lazy and have not yet mastered the art of pie shells)
15 ounces pumpkin
14 ounces sweetened condensed milk
2 eggs
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1 tsp vanilla extract
1 tablespoon maple syrup

I added the vanilla and the maple to the original recipe for the first time today, and they seem to be a hit. Anyway.

INSTRUCTIONS:
Preheat oven to 425 degrees. Beat all ingredients together and pour into the pie crust. Bake for 15 minutes, then reduce heat to 350 degrees and bake 35-45 minutes more.

This recipe has gotten rave reviews every time I've made it, and I hope it does the same for you! If anyone has a recipe for an eggless, bakeable pumpkin pie, I'd love to hear about it.