Step 1: Preheat your oven to 350°F (175°C). Roll out your pie dough and fit it into a 9-inch pie plate, crimping the edges as desired. Chill the crust in the freezer for 15 minutes.
Step 2: Optional: Blind bake the crust by lining it with parchment paper and pie weights. Bake for 12 minutes, then remove weights and bake for 3 more minutes. Let cool slightly.
Step 3: In a large mixing bowl, whisk the three eggs until well combined but not frothy.
Step 4: Add the dark brown sugar, pure maple syrup, melted butter, vanilla extract, salt, and cinnamon to the eggs. Whisk until the mixture is smooth and the sugar has mostly dissolved.
Step 5: Spread 1 cup of the pecans (chopped if preferred) into the bottom of the pie crust.
Step 6: Pour the maple brown sugar mixture over the pecans in the crust. Arrange the remaining 1 cup of pecan halves in a decorative pattern on top.
Step 7: Place the pie on a baking sheet to catch any drips and bake for 50 to 60 minutes. The pie is done when the edges are set and the center has a slight jiggle.
Step 8: Remove from the oven and place on a wire rack. Let the pie cool completely (at least 4 hours) before slicing to ensure the filling sets.