Place pie crust in a deep dish 9 inch pie pan. Flute edges. Set aside.
In a large bowl, whisk together sugar, flour, salt and spices. Stir in eggs, pumpkin puree and evaporated milk. Pour into pie crust.
Bake for 50-60 minutes or until a knife inserted in the center comes out clean. Place on a wire rack to cool.
Just before serving, whip heavy cream, maple syrup and ¼ teaspoon ground cinnamon until stiff peaks form. Top each piece of pie with a dollop of whipped cream and serve.
Recipe by Crumbs and Chaos at http://www.crumbsandchaos.dreamhosters.com/2015/10/pumpkin-pie-with-maple-cinnamon-whipped-cream/