• 1 egg
• 3 tablespoons dark corn syrup
• 3 tablespoons firmly packed light brown sugar
• 1 tablespoon margarine or butter , melted
• 1 teaspoon maple flavoring
• 1 cup chopped pecans

• 1 pound (2 medium) sweet potatoes , baked, peeled and kept warm
• 1/4 cup margarine or butter
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon grated orange zest
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 2 eggs
• 1 (9-inch) unbaked pastry shell

• 1 cup heavy cream
• 1/2 teaspoon cinnamon
• 3 tablespoons sugar

To make topping:
In a small mixing bowl, combine egg, corn syrup, light brown sugar, margarine and maple flavoring; mix well. Stir in pecans and set aside.

To make pie:
Preheat oven to 350°. In a large mixing bowl, beat warm sweet potatoes with margarine until smooth. Add condensed milk, orange zest, vanilla, cinnamon, nutmeg, salt and eggs; mix well. Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon topping evenly over pie. Bake 20 to 25 minutes longer, or until golden brown. Cool. Serve warm or chilled.

To make cinnamon cream:
In a medium-size bowl over ice, whisk heavy cream. Add cinnamon and sugar, and whisk to medium-stiff peaks. Serve alongside pie.