Heat oven to 375°F.
Arrange Mason jar rings on a baking sheet; add metal lid inserts, but flip them over so the shiny metal side faces up.
Cut each crust into four 4 1/2-inch rounds, using a small bowl as a guide. Freeze at least 20 minutes.
Whisk together corn syrup, sugar, eggs, butter, vanilla, and salt until blended. Divide pecans among crusts. Pour syrup mixture over the nuts.
Bake on bottom oven rack for 20 minutes or until edges are golden and filling is set. Cool on a wire rack.
Beat cream, maple syrup, and cinnamon at medium-high speed with an electric mixer until peaks form. Serve pies with whipped cream. (You can make both a day in advance!)