Combine all filling ingredients and integrate with a whisk or electric mixer. When entirely blended, pour into cooled pie dish and bake on a center rack for 55-60 minutes. Check at 35 minutes, and if the crust is browning too quickly, cover loosely with a piece of foil, making sure the foil tents over the pie, not touching its surface at all. When the filling is set in the middle, it’s done.
While you’re waiting, whip the rremaining 1 cup of cream, vanilla and maple syrup until soft peaks form.
Let pie cool completely, then serve with maple whipped cream. Store in refrigerator.
Happy Thanksgiving all year long (or whenever you make this pie)!