In a large mixing bowl, combine the eggs, maple syrup, granulated sugar, brown sugar, milk, butter, and vanilla. Stir together well.
Stir in the coconut, oats, and nuts. Pour filling into unbaked pie crust.
Bake in a 375°F oven for 45 to 50 minutes or until set.
Cool on a wire rack. Refrigerate within 2 hours. Cover for longer storage. Serve with Cinnamon Whipped Cream, if you like.
In a chilled mixing bowl, combine whipping cream, powdered sugar, vanilla, ground cinnamon, and ground nutmeg. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form.