Get all your ingredients inplace first. Go ahead and pre bake your pie crust like the directions on the back of the package say (most will recommend it). But let it cool completely before proceeding.
Whisk the canned pumpkin and the two eggs together in a bowl. Using an actual whisk will help make it light and fluffy.
Add the cup of milk (blend well) then add the maple syrup (blend well) then the flour, cinnamon, ginger and salt. Whisk to blend well. Pour into the baked pie crust. Bake at 350 degrees for 55-60 min. If you see the crust edge getting too brown within the last 15 min you can use aluminum foil to cover just the edge only.