Preheat oven to 300°F
Butter a 9-inch pie pan
Mix together the spices and cornstarch (or kudzu) until it’s all finely powdered, without any lumps
Add maple syrup
Whisk until the cornstarch is completely dissolved and there are no lumps
Add the remaining maple syrup, the eggs, and the vanilla. Whisk well.
Stir in the pumpkin puree. Whisk well.
Add the half and half (or coconut milk). Whisk well.
Pour the mix into the pie pan.
Bake for 60 to 80 minutes, until golden and firm to the touch.
Remove pie pan from the oven. Cool uncovered at room temperature; when cool refrigerate for about an hour or until ready to serve.
Top with plain or maple whipped cream.