Preheat oven to combi steam setting, 350°F/180°C. If your oven has variable steam settings, use 50% steam. If it doesn't, don’t worry. Just set to combi steam at the correct temperature and the oven will figure out the humidity for you .
Combine pumpkin puree with sugars, syrup, spices and salt in a saucepan and set over medium heat. Stir frequently, scraping the bottom of the pan, until hot and slightly caramelized, about 4-6 minutes. The mixture will thicken, get darker in color and take on a shine; if it sputters, it’s done. Remove from heat to cool slightly.
2 cups pumpkin puree, 1/4 cup granulated sugar, 1/4 cup brown sugar, 2 Tablespoons maple syrup, 2 teaspoons pumpkin pie spice, 1/2 teaspoon ground cinnamon, 3/4 teaspoon fine salt
Whisk the eggs together with the half-and-half or cream in a small bowl, then slowly whisk into the warm pumpkin mixture until smooth.
2 eggs, 1 cup half-and-half
Pour into the prepared pie crust and bake just until the center of the pie remains wobbly, approximately 40-45 minutes. Check for doneness by shaking the pie lightly but quickly. If the filling sloshes around it’s not done; it should be just a little jello-like in the center. If it looks completely solid, it’s overdone (don’t worry, just make extra whipped cream for serving!).
Remove pie from oven and set on a wire rack to cool completely. The filling will set and firm up as it cools. Serve with freshly whipped cream spiked with maple syrup.