Category: Dessert Recipe- Thanksgiving- Holiday/Seasonal Recipe
INGREDIENTS:
- Maple Graham Cracker Crust
- 12 sheets of graham crackers
- 6 tbsp unsalted butter, melted
- Rustlin' Rob's Bourbon Maple Syrup
- Dash of salt
- Maple Pumpkin Pie Filling
- 1 -15oz can pumpkin puree
- 2 large eggs
- 1 cup evaporated milk
- 2/3 cup Rustlin' Rob's Bourbon Maple Syrup
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
DIRECTIONS:
- Maple Graham Cracker Crust
- Preheat oven to 350°F and place rack in center of the oven.
- 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 melted butter, bourbon maple syrup, and salt. Stir until all of the crumbs are moistened.
- 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.
- Bake for 10 minutes, until just starting to brown. Remove from the oven and let cool on a rack while preparing the filling.
- Maple Pumpkin Pie Filling
- 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 bourbon maple syrup and whisk until combined.
- 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.
- Bake until the pie is set and the 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.
- Remove the pie from the oven and transfer it 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 it with whipped cream or your favorite meringue topping.