Preheat your oven to 425°F (220°C). Roll out the refrigerated pie crust and gently press it into a 9-inch pie dish, crimping the edges decoratively with your fingers.

In a large mixing bowl, whisk together the eggs, pure maple syrup, and vanilla extract until the mixture is smooth and slightly frothy.

Add the pumpkin puree, pumpkin pie spice, and salt to the bowl, whisking vigorously until the spices are fully distributed and no clumps remain.

Slowly pour in the heavy cream and whole milk, stirring gently until the filling becomes completely uniform in color and velvety in texture.

Pour the pumpkin mixture into the prepared pie crust. Bake at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 40 minutes, or until the edges are set and the center jiggles only slightly.

Transfer the pie to a wire cooling rack and let it cool completely at room temperature for at least 2 hours to set the custard before slicing. Serve with a dollop of whipped cream and a light sprinkle of ground cinnamon.