This variation on pecan pie comes from Dorie Greenspan.  The dough for the crust came from a half recipe of Flaky Pie Crust .  It is less sweet than Cane Sugar Pecan Pie .

9 inch pie crust

¾ cup maple syrup

½ cup packed brown sugar

3 large eggs at room temperature

1.5 tsp. vanilla extract

½ tsp. salt

½ tsp. cinnamon

3 Tbs. unsalted butter, melted and cooled

1.5 cups walnuts

Whipped cream, ice cream, and/or rum (optional)

Preheat oven to 400 degrees with a rack in the middle of the oven.

In a large mixing bowl, whisk together the maple syrup and brown sugar.  Then whisk in the eggs, one at a time.  Mix in the vanilla, salt, and cinnamon, and then the butter.  Last mix in the walnuts and coat them in the liquid.  Pour the filling into the pie crust.

Bake for 5 minutes at 400 degrees, and then reduce the temperature to 350 degrees and bake another 30-40 minutes until the center of the pie has puffed.  Remove from the oven and cool on a rack. 

Serve plain or with whipped cream, vanilla ice cream, and/or rum.