In a medium bowl, combine the eggs, pumpkin, sugar, corn syrup, vanilla, and cinnamon.
Pour into the pie shell and sprinkle with pecans.
Bake in a 350°F oven for 50-55 minutes or until knife inserted near the center comes out clean. Cool on rack. Cover and refrigerate within 2 hours. Serve the pie with the whip cream, and sprinkle cinnamon on top if you please.