Deep Dish Pumpkin Pie with Maple Cookie Crust

Deep Dish Pumpkin Pie with Maple Cookie Crust is a deliciously indulgent twist on the classic pumpkin pie.

The rich, spiced pumpkin filling sits on top of a sweet and buttery maple cookie crust, offering an irresistible contrast of flavors and textures. With a deep, decadent filling and a crispy, flavorful crust, this pie is perfect for the fall season, holiday gatherings, or any occasion that calls for a comforting dessert.

Kitchen Equipment Needed

• 9-inch deep-dish pie pan
• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Food processor or rolling pin (for crust)
• Spatula

Ingredients Overview

• Pumpkin filling: The creamy filling made with pumpkin puree and spices, balanced by a touch of sweetness.
• Maple cookie crust: Made from crushed maple cookies, butter, and a bit of sugar, the crust is the perfect balance of sweet and crunchy.
• Spices: A blend of cinnamon, ginger, and nutmeg adds warmth and depth to the pumpkin filling.

Ingredients

For the Maple Cookie Crust

• 1 1/2 cups maple cookies (such as Biscoff or speculoos cookies), crushed into fine crumbs
• 1/4 cup melted unsalted butter
• 2 tablespoons granulated sugar
• 1/4 teaspoon cinnamon (optional)

For the Pumpkin Filling

• 2 cups pumpkin puree (canned or fresh)
• 3/4 cup heavy cream
• 1/4 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Pinch of salt

Directions

1. Prepare the Maple Cookie Crust
   Preheat the oven to 350°F (175°C). In a food processor, pulse the maple cookies into fine crumbs. Alternatively, place the cookies in a ziplock bag and crush them with a rolling pin.
   In a bowl, combine the cookie crumbs, melted butter, granulated sugar, and cinnamon (if using). Stir until the mixture resembles wet sand.
   Press the crumb mixture into the bottom and up the sides of a 9-inch deep-dish pie pan, making sure to pack it in tightly. Bake the crust in the preheated oven for 8-10 minutes, or until golden brown. Remove from the oven and let it cool while you prepare the filling.
2. Prepare the Pumpkin Filling
   In a large mixing bowl, whisk together the pumpkin puree, heavy cream, milk, eggs, vanilla extract, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Mix until smooth and well combined.
3. Assemble the Pie
   Pour the pumpkin filling into the cooled maple cookie crust, smoothing the top with a spatula.
4. Bake the Pie
   Bake the pie at 350°F (175°C) for 50-60 minutes, or until the center is set and a knife inserted into the center comes out clean. The edges of the filling should be firm while the center may still have a slight jiggle. If the crust starts to brown too much, cover the edges with aluminum foil to prevent burning.
5. Cool and Serve
   Allow the pie to cool completely on a wire rack. For best results, chill the pie in the refrigerator for at least 2 hours before serving to allow the filling to set. Top with whipped cream or a drizzle of maple syrup before serving if desired.

Prep Time

20 minutes

Cook Time

1 hour 10 minutes

Total Time

1 hour 30 minutes

Nutrition (per slice, ~8 servings)

• Calories: ~350
• Fat: ~20g
• Carbohydrates: ~40g
• Protein: ~4g

Expert Tips

• Maple Cookie Substitution: If you can’t find maple cookies, you can use graham crackers, ginger snaps, or shortbread cookies as an alternative. The flavor will differ slightly, but it will still work as a great crust.
• Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
• Spice Adjustments: Feel free to adjust the amount of cinnamon, ginger, and nutmeg to suit your flavor preferences. If you like it spicier, add a little extra ginger or a pinch of allspice.

FAQs

Can I make this pie ahead of time?
Yes, you can make the pie a day or two in advance. Just store it in the refrigerator and allow it to cool and set before serving.

Can I freeze this pie?
Yes, you can freeze the pie, but it’s best to freeze it without the whipped cream topping. After baking, allow the pie to cool completely, then wrap it tightly and store it in the freezer for up to 1-2 months. Thaw in the refrigerator before serving.

Can I make the crust gluten-free?
Yes! Use gluten-free cookies, such as gluten-free speculoos cookies or gluten-free graham crackers, to make the crust gluten-free.

Storing & Freezing

• Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze the pie for up to 1-2 months. Thaw in the refrigerator before serving.

Substitutions & Variations

• Dairy-Free Version: Use coconut cream or almond milk instead of heavy cream and whole milk to make this pie dairy-free.
• Spiced Version: Add a touch of maple syrup or a pinch of cardamom to the filling for extra flavor depth.
• Nutty Crust: Add chopped pecans or walnuts to the maple cookie crust for a nutty crunch.

Deep Dish Pumpkin Pie with Maple Cookie Crust

Deep Dish Pumpkin Pie with Maple Cookie Crust is a deliciously indulgent twist on the classic pumpkin pie. The rich, spiced pumpkin filling sits on top of a sweet and buttery maple cookie crust, offering an irresistible contrast of flavors and textures.

Print Recipe Pin Recipe

Equipment

• - 9-inch deep-dish pie pan
• Mixing bowls
• - Electric mixer or whisk
• Measuring cups and spoons
• - Food processor or rolling pin (for crust)
• Spatula

Ingredients

  

• #### For the Maple Cookie Crust
• - 1 1/2 cups maple cookies such as Biscoff or speculoos cookies, crushed into fine crumbs
• - 1/4 cup melted unsalted butter
• - 2 tablespoons granulated sugar
• - 1/4 teaspoon cinnamon optional
• #### For the Pumpkin Filling
• - 2 cups pumpkin puree canned or fresh
• - 3/4 cup heavy cream
• - 1/4 cup whole milk
• - 2 large eggs
• - 1 teaspoon vanilla extract
• - 1/2 cup brown sugar packed
• - 1/2 teaspoon ground cinnamon
• - 1/2 teaspoon ground ginger
• - 1/4 teaspoon ground nutmeg
• - 1/4 teaspoon ground cloves
• - Pinch of salt

Instructions

 

• **Prepare the Maple Cookie Crust**
• Preheat the oven to 350°F (175°C). In a food processor, pulse the maple cookies into fine crumbs. Alternatively, place the cookies in a ziplock bag and crush them with a rolling pin.
• In a bowl, combine the cookie crumbs, melted butter, granulated sugar, and cinnamon (if using). Stir until the mixture resembles wet sand.
• Press the crumb mixture into the bottom and up the sides of a 9-inch deep-dish pie pan, making sure to pack it in tightly. Bake the crust in the preheated oven for 8-10 minutes, or until golden brown. Remove from the oven and let it cool while you prepare the filling.
• **Prepare the Pumpkin Filling**
• In a large mixing bowl, whisk together the pumpkin puree, heavy cream, milk, eggs, vanilla extract, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Mix until smooth and well combined.
• **Assemble the Pie**
• Pour the pumpkin filling into the cooled maple cookie crust, smoothing the top with a spatula.
• **Bake the Pie**
• Bake the pie at 350°F (175°C) for 50-60 minutes, or until the center is set and a knife inserted into the center comes out clean. The edges of the filling should be firm while the center may still have a slight jiggle. If the crust starts to brown too much, cover the edges with aluminum foil to prevent burning.
• **Cool and Serve**
• Allow the pie to cool completely on a wire rack. For best results, chill the pie in the refrigerator for at least 2 hours before serving to allow the filling to set. Top with whipped cream or a drizzle of maple syrup before serving if desired.