FILLING: In a large bowl lightly whisk the eggs. Add the remaining ingredients, stir to combine. Pour the mixture into the prepared pie shell and place on a large baking sheet to catch any spills.
Bake for 15 minutes. Reduce temperature to 350 degrees, bake for an additional 40 to 50 minutes or until knife inserted near center comes out clean. Note: You may have to cover the edges with foil to prevent the crust from turning too brown.
Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream. Store left over pie in the refrigerator.
MAPLE WHIPPED CREAM: In a large mixing bowl, using an electric mixer, whip the cream and maple syrup together until soft peaks form. Serve over pumpkin pie.
Cooks Note: I used Williams-Sonoma Autumn Decorative Pie Crust Cutters to make the leaves. Papa's Pie Crust Recipe: http://www.cookingmamas.com/papas-pie-crust.html