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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.
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Ingredients Equipment Method

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

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

Method
 

  1. **Prepare the Maple Cookie Crust**
  2. 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.
  3. In a bowl, combine the cookie crumbs, melted butter, granulated sugar, and cinnamon (if using). Stir until the mixture resembles wet sand.
  4. 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.
  5. **Prepare the Pumpkin Filling**
  6. 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.
  7. **Assemble the Pie**
  8. Pour the pumpkin filling into the cooled maple cookie crust, smoothing the top with a spatula.
  9. **Bake the Pie**
  10. 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.
  11. **Cool and Serve**
  12. 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.