Heat cream in a small, heavy saucepan. Warm thoroughly but do not simmer. Remove from heat and stir gradually into beaten eggs.
Add Maple Pumpkin Butter and mix well.
Pour custard into pre-baked pie shell.
Bake approximately 40-50 minutes or until custard is set. An inserted knife or toothpick will come out clean.
Cool before serving.
Optional Maple Meringue Topping:
Whisk eggs, sugar, maple syrup and cream of tartar in a heat proof bowl until frothy.
Bring a pot filled with about 2” of water to a slow boil. Carefully place bowl with egg white mixture on top of the boiling water and continuously whisk until the sugars have melted and the mixture is warmed.
Place egg white mixture into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high until stiff peaks form and the meringue is glossy.
Spread on top of cooled pie and, using a torch, carefully brown the top before serving. Serve immediately.