Ingredients:

  • 1.5 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 2 tbsp coconut sugar
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 can (15 oz) 100% pure pumpkin puree
  • 1/2 cup light sweetened condensed milk
  • 2 large eggs
  • 3 tbsp pure maple syrup
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp salt

Instructions:

  1. Pulse whole graham crackers in a food processor until fine, or crush them in a bag with a rolling pin.
  2. Stir in melted butter, sugar, cinnamon, and salt until the mixture resembles wet sand.
  3. Firmly press the mixture into the bottom and up the sides of a 9-inch pie plate.
  4. Par-bake the crust at 350°F (175°C) for 8 minutes to create a moisture seal; remove and let cool slightly.
  5. In a large bowl, whisk the pumpkin puree and light sweetened condensed milk until completely smooth.
  6. Add eggs one at a time, whisking vigorously until the mixture is glossy and uniform.
  7. Stir in the maple syrup, cinnamon, ginger, cloves, and salt, whisking until spices are evenly distributed.
  8. Pour the filling into the pre-baked crust and smooth the top with a spatula.
  9. Bake at 350°F (175°C) for 35-40 minutes until the edges are set and the center has a slight jiggle.
  10. Cool completely at room temperature for 2 hours before refrigerating.