Pumpkin Maple Pie

Maple Graham Cracker Crust

• 12 sheets of graham crackers
• 6 Tbsp unsalted butter, melted
• 2 Tbsp pure maple syrup from Canada
• Dash of salt

Pumpkin Maple Pie Filling

• 1 (15-ounce) can pumpkin puree
• 2 large eggs
• 1 cup evaporated milk
• 2/3 cup pure maple syrup from Canada
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp salt

Maple Graham Cracker Crust

1. Preheat oven to 350°F and place rack in center of the oven.
2. Crush the graham crackers until you have fine crumbs. This can be done by pulverizing in a food processor, or placing the crackers in a sturdy ziptop bag and using a rolling pin or wine bottle to crush them. Add the crumbs to a large bowl with the melted butter, maple syrup, and salt. Stir until all of the crumbs are moistened.
3. Press the crumbs into a 9-inch pie plate. Use the bottom of a measuring cup (or your fingers) to press the crumbs in an even layer across the bottom and up the sides of the pie plate.
4. Bake for 10 minutes, until just starting to brown. Remove from the oven and let cool on a rack while preparing the filling.

Pumpkin Maple Pie Filling

1. Preheat the oven to 350°F degrees. In a large bowl, combine the pumpkin puree and eggs. Lightly whisk until combined. Add the evaporated milk and maple syrup and whisk until combined.
2. In a small bowl, combine the cinnamon, ginger, cloves, nutmeg and salt. Add the spices to the pumpkin and stir until combined. Pour the filling into the pie shell.
3. Bake until the pie is set and a knife inserted in the center comes out clean, about 45-55 minutes. While baking, if the graham cracker crust is browning too quickly, add a piece of foil around the edges of the crust to prevent further browning.
4. Remove the pie from the oven and transfer to a cooling rack to cool completely. The pie can be served at room temperature, or stored covered in the refrigerator and served cold for up to 3 days. You may top with whipped cream, or your favorite meringue topping.