Heat oven to 425°F. Knead dough until softened and no longer crumbly. Flatten into a round; place between 2 sheets of cooking parchment or waxed paper. Roll into a round 1 1/2 inches larger than top of 9-inch pie plate.
Carefully peel off top sheet of paper. Replace paper to cover loosely; carefully turn dough over, and remove second sheet of paper. Use paper to carefully turn dough over into ungreased pie plate; remove paper. Press dough firmly against bottom and up side of plate. Flatten edge with fork or crimp for decorative edge.
In medium bowl, beat eggs slightly with whisk. Beat in pumpkin pie spice, pumpkin, condensed milk and syrup. Pour into crust-lined pie plate. Cover edge of crust with strips of foil.
Bake 15 minutes. Reduce oven temperature to 350°F. Bake 30 minutes longer. Meanwhile, in small bowl, mix topping ingredients until crumbly. Sprinkle over top of pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled.
Just before serving, in large bowl, beat cream with electric mixer on medium speed about 1 minute or until cream begins to thicken, then on high speed until soft peaks form. Gradually beat in syrup until blended and stiff peaks form. Serve with pie. Cover and refrigerate any remaining pie and whipped cream.