Make the crust. In a medium bowl, whisk together flours, sugar and salt. Add in butter a tablespoon at a time. Using a pastry blender, cut butter into flour mixture until it resembles a coarse meal. Add in half the water. Using a pastry fork, carefully incorporate water into the dough. Add more water until dough just comes together. Gather together into a disc. Wrap in plastic wrap and chill dough. For a detailed pie crust tutorial and video, head over here.
Make the filling. In a medium bowl, whisk together eggs and heavy cream until combined. Whisk in pumpkin puree, maple syrup and vanilla extract. Add salt and spices. Whisk to combine and set aside.
Roll the crust. On a well-floured surface, roll out crust until about 13"" in diameter to allow for a 1"" overhang. Carefully fold into fourths. Transfer to tart pan and unfold, smoothing out any unevenness. Fold the overhanging crust inwards to create a double thick crust. Press crust into the side of the tart pan, being sure crust reaches the top of the pan. Use water and your index finger to smooth out any uneven areas. Using a sharp knife, trim excess dough so that it doesn't overlap on the base of the tart pan. Place in freezer.
Bake pie. Meanwhile, preheat oven to 350 degrees F. Once preheated, place the tart pan in the oven. Carefully pull out the rack, making sure it's still secured, and pour filling into the pan, being careful not to spill. Slowly push the rack back into the oven. Add a baking sheet below to catch any overflow. Bake for 1 hour or until the middle barely jiggles. (Filling will swell around edges, but flatten as it cools.) Bake for 10 minutes more if needed. Remove and allow to cool before serving.
Make topping. Whip heavy cream until stiff peaks form. Add in maple syrup and whip just until incorporated. Serve.
Try this tasty holiday recipe for maple pumpkin pie.