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Crushed store-bought cookies create a crunchy, chocolatey crust that is the perfect foil for this pumpkin icebox pie the whole family will love.

Source: Everyday Food, November 2011
Total Time Prep Servings


For the crust

For the filling

For the topping


Cook's Notes

Grade A maple syrup is lighter in flavor than darker, more robust Grade B; both will work in this recipe.

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How would you rate this recipe?
  • Ludona
    1 DEC, 2014
    I was so concerned that I had doubled the sugar or syrup because the outcome of the pie was not well set, too mushy and it was much too sweet with almost no distinguishable flavor. I wondered if the maple syrup overtook the flavor of the pumpkin. I too will return to my pumpkin chiffon pie.
  • felinefanatic
    27 NOV, 2014
    Unlikel the previous reviews, I thought this pie was very good. I used homemade maple syrup, with maple extract and corn syrup. Maybe that was the difference. I also sweetened my whipped cream with 1/4 cup powdered sugar. Maybe that made some differences as well. I'm glad I tried it myself.
  • KatieM10
    1 DEC, 2013
    This was very blah. Lacking in flavor in crust and filling.
  • DoreneH
    25 NOV, 2013
    Was very disappointed in this recipe. Doubled the spices but it was still bland. Found the consistency of the filling to be very much like baby food. The pumpkin and chocolate wafer crust was a good combination though. I will go back to my pumpkin chiffon pie but may use the chocolate crust.

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