Preheat the oven to 350F. Keep the pie crust chilled in the refrigerator while you mix up the pie filling.
In a large bowl, whisk the eggs and cream together until blended. Add the pumpkin puree and the maple syrup and again whisk well.
Finally, add the vanilla, salt and spice blend to the pie filling and combine.
Remove pie shell from the fridge and place on the middle rack of the oven. Slide the rack out carefully a couple of inches and pour the filling into the pie shell. Slowly, slide the oven rack back in place, taking care not to spill the contents of the pie shell onto the bottom of the oven.
If you find yourself with a little extra filling, simply pour it into a couple of ramekins and bake them alongside your pie until they are set. Chill, top with whipped cream and enjoy them as pumpkin custard.
Check pie after about 30 minutes and rotate, if necessary, to ensure even browning of the pie crust.
When the center of the pie has puffed up, and jiggles only slightly when the pan is moved, the pie is ready. This will take about one hour.
Remove pie from oven and cool on a wire rack. When the pie is room temperature, cover with plastic wrap and refrigerate until ready to serve.
Pie will keep, covered in the fridge, for up to three days, or well-wrapped and frozen for up to 8 weeks.