Make the pumpkin filling: Add the pumpkin puree, maple syrup, vanilla extract, eggs, almond milk, pumpkin pie spice, ground cinnamon, and salt to a mixing bowl. Whisk everything together until well combined.
Make the pecan topping: Add the chopped pecans, egg white, brown sugar, maple syrup, vanilla extract, and salt to a mixing bowl. Stir until well combined.
Place the pie crust onto a sheet pan. Pour the pumpkin pie filling into the crust. Tap the sheet pan to release any air bubbles.
Carefully spoon the pecan topping in an even layer over the pumpkin pie filling.
Bake the pie at 350 degrees for 50-60 minutes or until the pie is set.
Remove the pie from the oven and let cool on a wire rack. Let the pie cool completely and serve chilled or at room temperature with a dollop of whipped cream and a sprinkle of cinnamon.
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