All the reading I am doing suggests that adding maple syrup at just about any point to a beer is really just a waste of maple syrup, except potentially at priming.
When brewing a 'pumpkin' beer, there are likely 1000 other better ways of getting to a pumpkin pie flavor (which is really what people are after) than adding actual pumpkin (which seems to just give you some pectins and a few gravity points). I'm thinking I might be able to do a fake out on maple syrup as well, since at most points maple syrup will likely just ferment out (I can't really prime with it, as I will be kegging this beer...though I suppose I could add at kegging, and have the beer be extra dry prior to adding it)
What I'm trying to figure out is, could I get some of that rustic/woody notes maple syrup has from maple chips, and get the sweetness from some crystal 40/60? This beer will be a stout (likely somewhere between FX stout and RIS).