1. Place racks in upper-middle and lower-middle of oven and heat to 400 degrees.
2. For the pepitas: Stir together pepitas, 3 tablespoons maple syrup, and 1/4 teaspoon salt in a medium bowl until well combined. Spoon mixture onto a parchment-lined baking sheet (keeping pepitas clumped together) and bake on upper-middle rack until maple syrup is bubbling, 10 to 12 minutes. Let cool completely before breaking into pieces, about 1 hour.
3. For the pie: Working one at a time, unroll one pie crust onto a lightly floured surface. Fold sides inward to meet each other, then roll into a 15x6 1/2" rectangle. Drape crust over one third of an 18x13" rimmed baking sheet and repeat with two of the remaining crusts. Overlap dough rectangles slightly, then press seams together. Fold any dough overhang under so it sits flush with edges of pan and crimp. Cover dough with a sheet of foil and spread pie weights evenly over surface (alternatively, you can use dried beans or rice). Bake crust on lower-middle rack 20 minutes, then remove from oven; let cool slightly before removing top baking sheet.
4. Lower oven temperature to 350 degrees. Whisk pumpkin puree, sweetened condensed milk, eggs, vanilla, cinnamon, remaining 1 teaspoon salt, cloves, nutmeg, and pepper in a large bowl until well blended. Pour filling over crust, return to oven on lower-middle rack, and bake until filling is set, about 30 minutes. Transfer to a wire rack and let cool completely, 1 1/2 to 2 hours.
5. For the whipped cream: Combine heavy cream, remaining 2 tablespoons maple syrup, and maple extract (if using) in a large bowl and beat with an electric mixer on medium-high until soft peaks form. Cut pie into squares and top with pepita clusters and whipped cream before serving.
Source: Hannaford fresh Magazine, October - November 2018