Maple Pumpkin Pie

• 2 large eggs
• 1 can (15 ounces) solid-pack pumpkin
• 1 cup evaporated milk
• 3/4 cup sugar
• 1/2 cup maple syrup
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• Pastry for single-crust pie (9 inches)
• 1 cup heavy whipping cream
• 2 tablespoons confectioners' sugar
• 1 tablespoon maple syrup
• 1/4 teaspoon pumpkin pie spice
• Chopped pecans, optional

1. In a large bowl, combine the first 7 ingredients; beat until smooth. Line a 9-in. pie plate with pastry; trim and flute edges. Pour filling into crust.
2. Bake at 425u0b0 for 15 minutes. Reduce heat to 350u0b0. Bake 45-50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set.
3. In a small bowl, beat the cream, confectioners' sugar, syrup and pumpkin pie spice until stiff peaks form. Pipe or dollop onto pie. Sprinkle with pecans if desired.

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Taken from www.tasteofhome.com/recipes/maple-pumpkin-pie/ (may not work)