Maple Pumpkin Pie with Graham Crust for Thanksgiving

Maple Pumpkin Pie with Graham Crust is a delicious twist on the classic Thanksgiving dessert. This pie combines the smooth, creamy pumpkin filling with a touch of sweet maple syrup,…

By Nora • October 4, 2025 • Reading time: 6 min

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Maple Pumpkin Pie with Graham Crust is a delicious twist on the classic Thanksgiving dessert. This pie combines the smooth, creamy pumpkin filling with a touch of sweet maple syrup, all resting on a crunchy graham cracker crust that adds just the right amount of texture. It’s a cozy and comforting treat that fills your kitchen with the warm scents of fall spices and maple goodness.

I love making this pie because it’s surprisingly simple but feels extra special thanks to the graham cracker crust. The maple syrup adds a subtle, natural sweetness that makes the pumpkin flavor even richer. One tip I’ve learned is to let the pie cool completely before slicing – it helps everything set perfectly so every bite holds together beautifully.

This pie is great for any holiday gathering, but I especially enjoy serving it at Thanksgiving with a dollop of whipped cream on top. I find that the creamy topping balances out the sweet, spiced pumpkin filling perfectly. It’s always a hit with family and friends, and I’ve caught myself sneaking a slice just before dessert is officially served more times than I’d like to admit!

Key Ingredients & Substitutions

Graham Cracker Crust: I love using graham cracker crumbs because they add a nice crunch and a little sweetness. If you’re short on graham crackers, digestive biscuits or even crushed vanilla wafers work well. Melted butter helps hold the crust together, but coconut oil can be a vegan alternative.

Pumpkin Puree: Canned pumpkin puree is convenient and consistent. Avoid pumpkin pie filling—it’s already sweetened and spiced. If you want to try fresh pumpkin, cook and mash it well, but be aware the texture can be a bit different.

Maple Syrup: Pure maple syrup adds natural sweetness and a warm flavor that pairs perfectly with pumpkin. Honey or brown sugar are okay substitutes but will change the taste subtly.

Spices: Cinnamon, ginger, nutmeg, and cloves give classic pumpkin pie warmth. I like to fresh-grind my spices when possible for more vibrant flavor, but pre-ground ones work just fine.

How Do I Prevent Cracks and Get the Right Filling Texture?

Getting a smooth, crack-free pumpkin pie filling can be a challenge! Here’s what helps me:

• Mix gently: Whisk ingredients until just combined. Over-beating can add air bubbles, leading to cracks.
• Bake low and slow: Bake at 350°F and check early. The pie is done when the edges are set but the center jiggles slightly.
• Cool gradually: Avoid sudden temperature changes. Let the pie cool at room temperature, then chill it in the fridge.
• Use a water bath (optional): For extra gentle baking, place the pie dish in a larger pan with hot water to keep heat even and reduce cracking.

Following these tips will give you a creamy, silky filling without unwanted cracks, making every slice picture perfect!

Equipment You’ll Need

• 9-inch pie dish – Perfect size for this recipe and works well with the graham cracker crust.
• Mixing bowls – Use a couple for mixing crust and filling separately to keep things organized.
• Whisk – Helps blend the pumpkin filling smoothly without lumps.
• Measuring cups and spoons – Essential for accurate measurements of spices, sugar, and liquids.
• Spatula – Great for smoothing the filling evenly in the crust before baking.
• Oven mitts – Protect your hands when handling the hot pie and baking dishes.

Flavor Variations & Add-Ins

• Add chopped toasted pecans to the crust for extra crunch and nutty flavor.
• Mix in a teaspoon of espresso powder to the filling for a subtle depth that enhances the spices.
• Stir in mini chocolate chips just before baking to add sweet surprises in each bite.
• Try swapping maple syrup for honey to change the sweetness profile slightly with floral notes.

Maple Pumpkin Pie with Graham Crust for Thanksgiving

Ingredients You’ll Need:

For the Graham Cracker Crust:

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 6 tablespoons unsalted butter, melted
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon (optional)

For the Maple Pumpkin Filling:

• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
• 3/4 cup pure maple syrup
• 3/4 cup packed light brown sugar
• 3 large eggs
• 1 cup heavy cream or evaporated milk
• 1 teaspoon pure vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

For Serving:

• Whipped cream
• Ground cinnamon or nutmeg for dusting (optional)

How Much Time Will You Need?

Prepare and bake this pie in about 1 hour and 15 minutes, including baking time. Then, chill the pie in the fridge for at least 4 hours, preferably overnight, to let the filling set fully and flavors develop.

Step-by-Step Instructions:

1. Preparing the Graham Cracker Crust:

Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, melted butter, brown sugar, and optional cinnamon until the mixture feels like damp sand. Press this mix firmly and evenly into the bottom and up the sides of a 9-inch pie dish, making a nice edge with the back of a spoon or measuring cup. Bake this crust for 8-10 minutes until it’s set and smells toasty. Let it cool a bit.

2. Making the Maple Pumpkin Filling:

In a large bowl, whisk pumpkin puree, maple syrup, and brown sugar together until smooth. Beat in eggs one at a time, making sure each is well combined before adding the next. Stir in the heavy cream or evaporated milk, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until everything is nicely mixed.

3. Baking the Pie:

Pour the pumpkin filling into your crust, smoothing the surface gently using a spatula. Bake the pie in your preheated oven at 350°F (175°C) for 50-60 minutes. You’ll know it’s done when the edges are set but the center still jiggles a bit when you gently shake it. To double-check, insert a knife near the center; it should come out mostly clean.

4. Cooling and Chilling:

Take the pie out of the oven and let it cool completely on the counter. Once cool, place it in the refrigerator to chill for at least 4 hours or overnight. This helps the filling firm up and flavors deepen.

5. Serving Your Pie:

When ready to enjoy, add a generous dollop of whipped cream on each slice. Optionally, sprinkle a little cinnamon or nutmeg on top for a lovely touch. Serve chilled or at room temperature for the best flavor and texture.

Can I Use Frozen Pumpkin Puree Instead of Canned?

Yes, you can! Just make sure to fully thaw and drain any excess liquid from the frozen pumpkin puree before using it to keep the filling from becoming too watery.

Can I Substitute the Graham Cracker Crust?

Absolutely! You can use a traditional pie crust or even a gingersnap cookie crust if you want more spice. Just adjust the baking time accordingly if using a raw dough crust.

How Should I Store Leftover Pie?

Cover the pie tightly with plastic wrap or store it in an airtight container in the refrigerator. It’s best eaten within 3-4 days for optimal freshness.

Can I Make This Pie Ahead of Time?

Definitely! Bake the pie a day ahead, chill it overnight, and it will taste even better as the flavors have more time to meld together.