In a large mixing bowl, combine the first seven ingredients; beat until smooth. Pour into crust.
Bake at 425° for 15 minutes. Reduce heat to 350°. 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.
In a small mixing 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. Refrigerate leftovers. Yield: 8 servings.
Because this sweet, peppery marinade is made with a high proportion of maple syrup, be sure to grill the meat or poultry over moderately low heat so that it cooks evenly without burning.