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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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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.