In a stand mixer with a paddle attachment, cream the cream cheese until smooth.

Add in the pumpkin puree, and cream together until smooth.

Add the maple syrup, vanilla and eggs and blend until smooth.

Blend in the cinnamon, cloves, nutmeg, ginger and salt.

Pour into an uncooked pie crust and bake at 425 for 15 minutes then reduce the heat to 350 for 40 - 45 minutes

When you insert a knife into the center of the pie and it comes out clean, your pie is ready! The crust should be a golden brown.

Let the pie rest at room temperature for 2 hours before serving!