Maple Pumpkin Pie with Graham Crust for Thanksgiving
Maple Pumpkin Pie with a Graham Crust is a warm, comforting dessert that really captures the spirit of Thanksgiving. The smooth pumpkin filling is sweetened with rich maple syrup, giving…
Tip: save now, cook later.Maple Pumpkin Pie with a Graham Crust is a warm, comforting dessert that really captures the spirit of Thanksgiving. The smooth pumpkin filling is sweetened with rich maple syrup, giving it a nice, cozy twist. The graham cracker crust adds a little crunch and a hint of honeyed goodness that complements the pumpkin perfectly.
I love making this pie because the maple syrup adds such a nice depth of flavor that’s different from the usual sugar-sweetened pumpkin pie. It feels like a little extra warmth in every bite, and I usually find myself sneaking a slice before dinner! One tip I’ve learned is to press the graham crackers firmly into the pan so the crust stays solid and holds up well when slicing.
Serving this pie slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream makes it extra special. It’s always a hit at our Thanksgiving table because it’s both familiar and a bit unique. I look forward to this pie every year—it’s the kind of dessert that makes the whole holiday feel cozy and festive.
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give the crust its signature honey-sweet crunch. If you can’t find graham crackers, try crushed digestive biscuits or even gingersnap cookies for a spicy twist.
Maple Syrup: The star sweetener here! It adds a deep, natural sweetness. If you need a substitute, use pure honey or brown sugar, but maple really creates that warm, cozy flavor I love.
Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, to control the spices and sugar yourself. You can also substitute with cooked, mashed butternut squash for a similar texture and taste.
Spices: Cinnamon, ginger, nutmeg, and cloves give this pie its classic pumpkin pie warmth. Adjust to your taste or use a pre-made pumpkin pie spice mix for convenience.
Heavy Cream & Milk: These create the smooth, creamy texture. For a lighter version, you can use evaporated milk or a plant-based milk like oat milk, but the texture might be a bit different.
How Do You Get a Perfectly Firm Yet Creamy Pumpkin Pie Filling?
Balancing the right baking time and temperature is key to getting that smooth, custardy texture without cracks or sogginess.
- Bake at 325°F for 55-65 minutes to gently set the filling.
- The filling should still jiggle slightly in the center when you take it out — it will firm up as it cools.
- Cool the pie completely at room temperature, then chill in the fridge for at least 4 hours or overnight. This helps it fully set and makes slicing much cleaner.
- If cracks appear, cover the pie lightly with foil while baking to prevent over-browning and drying out the edges.
Taking these steps helped me have pies that slice beautifully and taste creamy, which makes every Thanksgiving slice a joy to serve and enjoy!
Equipment You’ll Need
- 9-inch pie pan – perfect size to hold the graham cracker crust and filling without spilling.
- Mixing bowls – use a medium one for the crust and a large one for the filling to mix ingredients easily.
- Whisk – helps blend the filling ingredients smoothly and evenly.
- Measuring cups & spoons – essential for accurate measurements to get the right balance of flavors.
- Spatula or spoon – great for pressing the crust mixture firmly into the pan and scraping the filling bowl clean.
- Oven – needed for baking the crust and setting the filling properly.
- Wire rack – to cool the pie evenly and prevent soggy bottoms.
Flavor Variations & Add-Ins
- Add toasted pecans or walnuts to the crust for a nutty crunch that pairs nicely with the pumpkin.
- Mix in a tablespoon of bourbon or rum into the filling for a hint of warm, boozy depth.
- Swap the heavy cream for coconut cream to make a dairy-free version with a subtle tropical note.
- Stir in a handful of mini chocolate chips into the filling before baking for a sweet surprise in every bite.
Maple Pumpkin Pie with Graham Crust for Thanksgiving
Ingredients You’ll Need:
For the Graham Crust:
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- Pinch of salt
For the Pumpkin Filling:
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 3/4 cup pure maple syrup
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
For Serving:
- Whipped cream (optional)
- Ground cinnamon or nutmeg for garnish (optional)
How Much Time Will You Need?
This pie takes about 20 minutes to prepare, around 1 hour for baking, and then at least 4 hours of chilling time in the fridge to fully set—preferably overnight. So, plan a day ahead for best results!
Step-by-Step Instructions:
1. Prepare the Graham Crust:
Start by preheating your oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, sugar, cinnamon, and salt. Pour in the melted butter and stir until the mixture looks like wet sand. Press it evenly into the bottom and up the sides of a 9-inch pie pan. Bake for 8–10 minutes, then set aside to cool a bit.
2. Make the Pumpkin Filling:
In a large bowl, whisk the pumpkin puree and eggs until smooth. Add maple syrup, heavy cream, milk, and vanilla, mixing everything well. Stir in the cinnamon, ginger, nutmeg, cloves, and salt until the mixture is creamy and well combined.
3. Bake the Pie:
Reduce oven temperature to 325°F (160°C). Pour the filling into the crust. Bake for 55–65 minutes. The center should still jiggle just slightly when you gently shake the pan, and the edges should look set. Remove from oven and let cool completely on a wire rack. Once cool, refrigerate for a minimum of 4 hours to let it set firm.
4. Serve and Enjoy:
Before serving, top your pie slices with whipped cream and sprinkle a little cinnamon or nutmeg if you like. Slice carefully and enjoy the creamy, rich flavors of this special maple pumpkin pie!
Can I Use Frozen Pumpkin Puree for This Pie?
Yes! Just make sure to fully thaw it in the refrigerator overnight and drain any excess liquid before using to keep your filling nice and creamy.
How Should I Store Leftover Pie?
Cover the pie loosely with plastic wrap or foil and refrigerate. It will stay fresh for up to 3-4 days. For best flavor, serve chilled or at room temperature.
Can I Make the Crust Ahead of Time?
Absolutely! You can bake the graham cracker crust a day ahead and keep it wrapped tightly at room temperature until you’re ready to add the filling and bake.
What If I Don’t Have Maple Syrup?
You can substitute with honey or brown sugar, but maple syrup gives this pie its unique, rich flavor. If using brown sugar, reduce other sugars slightly for balanced sweetness.