Heat oven to 425°F. On lightly floured surface, unfold piecrust and roll into 14-inch circle. Place crust in 9-1/2-inch deep-dish glass pie plate. Turn edge under and crimp with fingers to form decorative border.
In bowl, combine sugar, salt, and spice. Whisk in eggs, pumpkin, half-and-half, and maple syrup. Pour into unbaked pie shell, and bake 15 minutes. Turn oven down to 350°F, and bake pie 45 minutes more, or until knife inserted in center comes out clean. Cool on wire rack 2 hours. Refrigerate if serving the next day. Serve at room temperature.