3 eggs, slightly beaten
1/4 cup sugar
1 tablespoon pumpkin pie spice
2 1/4 cups canned pumpkin (not pumpkin pie mix) (from two 15-oz cans)
1 1/2 cups heavy whipping cream
3/4 cup real maple syrup
Topping:
1 1/2 cups heavy whipping cream
1 teaspoon maple extract
1/2cup chopped toasted pecans
Heat oven to 375°F. Spray 18x13-inch rimmed sheet pan with cooking spray. Separate each can of dough into 8 rolls; cover and refrigerate icing for later. Cut each roll in half crosswise to make two thin rolls. Place rolls in single layer in pan; let stand 10 minutes. Pat and press rolls to stretch and completely cover bottom and slightly up sides of pan. In large bowl, mix eggs, sugar, pie spice, pumpkin, 1 1/2 cups whipping cream and the maple syrup with whisk to blend well. Pour and carefully spread filling over cinnamon roll crust. Bake 33 to 38 minutes or until edges are deep golden brown and center is set. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 1 hour before cutting and serving. In chilled large bowl, beat 1 1/2 cups whipping cream and the maple extract with electric mixer on high speed until soft peaks form. Beat in reserved icing until blended. Serve pie with whipped topping and pecans.