Preheat oven to 375 degrees.
Add the pecans and almonds into a food processor and pulse until they are breadcrumb texture.
Add maple syrup to the food processor and pulse again until the mixture becomes somewhat sticky.
Press the nut mixture into a pie pan. Press down and up to the sides. Set aside.
To prepare the filling, add the pumpkin puree, eggs, half and half and cane sugar into a large mixing bowl. Whisk or stir until everything is combined.
Stir in remaining ingredients into the mixing bowl. Pour pumpkin pie filling on top of the crust.
Cover the pie with foil and bake for 20 minutes.
Uncover and remove the foil and bake for additional 35-40 minutes.
Rest for 10-20 minutes before slicing. Top with whipped cream or enjoy as is!