The Bojon Gourmet

Crust:
2 Make the crust and parbake as directed.
3 Brush the interior of the crust all over with the beaten egg white (reserve the egg yolk for the filling) and return to the oven until set, 2 minutes. This will keep the crust crisp.
4 Place the crust on a rimmed baking sheet lined with parchment for easy cleanup. If your crust has cooled, place it in the oven until hot just before pouring in the custard, 3-5 minutes.
17 If you like, roll out any pie crust scraps and cut them into leaf shapes with cookie cutters. Brush with egg white, sprinkle with cinnamon sugar, and bake alongside the pie until golden and crisp.
Filling:
6 Position a rack in the lower third of the oven and preheat to 325ºF.
7 In a large bowl, whisk together the sugar, sweet rice flour, pumpkin spice, and salt.
8 Add two of the eggs, gently whisk smooth, then add the remaining egg and egg yolk and whisk to combine. Whisk slowly so that you don’t incorporate too much air into the filling.
9 Slowly whisk in the pumpkin puree, then the maple syrup, cream or crème fraiche, and milk.
10 Strain the custard through a medium-mesh strainer to remove any eggy bits.
Baking:
11 Pour the custard into the hot pie crust and very carefully transfer to the oven. Alternatively, place the pie on the rack in the oven and carefully pour in the filling. Any leftover filling can be baked in a ramekin alongside the pie.
12 Bake the pie at 325ºF until the outer edges are set and slightly puffed and the center wobbles like Jell-O, 45-65 minutes. Take care not to overbake the pie in order to keep the texture smooth and creamy.
13 Let the pie cool completely at room temperature, 2–3 hours.
14 For the cleanest slices, chill until firm, 1–2 hours. Cut into wedges and serve cool or at room temperature with whipped crème fraîche.
15 The pie is best the day of baking but will keep, refrigerated airtight, for up to 3 days, or frozen for up to 2 months.