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Maple Pumpkin Pie Recipe with Graham Cracker Crust

homemade pumpkin pie recipe with graham cracker crust
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5 from 3 reviews

This easy pumpkin pie recipe with graham cracker crust is naturally sweetened with maple syrup. The custard filling is rich and delicious, made with cream, not evaporated milk.

Ingredients

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Crust

  • 1 1/2 cups graham cracker crumbs
  • 3 Tablespoons granulated sugar
  • 6 Tablespoons butter, softened
  • 1 teaspoon cinnamon

Filling

  • 1 can (15 oz) solid pack pumpkin, or 2 cups homemade pumpkin puree
  • 1 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 Tablespoon all-purpose flour or gluten free flour blend (such as Namaste)
  • 3 eggs, slightly beaten
  • 1 cup heavy cream
  • 1/2 teaspoon vanilla

Instructions

  1. Mix together crust ingredients and press into a 9 1/2 to 10 inch pie shell.
  2. If desired, prebake the crust for ten minutes at 350℉. Remove from oven and allow to cool for ten minutes while you prep your filling.
  3. In a large bowl, whisk together filling ingredients until thoroughly combined, or blend in a food processor.
  4. Pour filling into crust. Bake at 400℉ for 10 minutes. Reduce temperature to 325℉ and bake for 50-60 minutes, until edges are set and center jiggles only slightly.
  5. Cool on a wire rack, then refrigerate until chilled.

Notes

  • For a prepared spice blend, substitute 2¼ teaspoons pumpkin pie spice for the cinnamon, nutmeg, and ginger in the filling.

  • For a smaller pie plate, bake any extra filling separately as pumpkin custard.

  • Homemade pumpkin puree should be thick, not watery.

  • The pie tastes even better after chilling overnight.

For sweetened whipped cream topping, blend 1 cup heavy cream until soft peaks start to form. Add one teaspoon of vanilla and 2 Tablespoons of powdered sugar (or a Tablespoon of maple syrup). Whip until stiff peaks form and serve on chilled pie.

Find it online: https://commonsensehome.com/pumpkin-pie-recipe/