Ingredients:

  • 1.5 cups graham cracker crumbs
  • 3 tbsp melted unsalted butter
  • 2 tbsp coconut sugar
  • 0.25 tsp salt
  • 16 oz cream cheese
  • 0.5 cup Greek yogurt
  • 0.75 cup maple syrup
  • 15 oz canned pumpkin puree
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground cloves

Instructions:

  1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
  3. Bake the crust at 350°F (175°C) for 8 minutes, then remove and let cool completely.
  4. Beat softened cream cheese and room temperature Greek yogurt together on medium speed until smooth.
  5. Mix in maple syrup, pumpkin puree, vanilla extract, cinnamon, ginger, cloves, and salt until fully emulsified.
  6. Add eggs one at a time, beating on low speed just until incorporated to avoid adding excess air.
  7. Pour the filling into the pre-baked crust. Firmly tap the pie plate on the counter three times to release trapped air bubbles.
  8. Place the pie in the oven with a separate pan of water on the rack below to create indirect humidity. Bake for 60 minutes.
  9. Remove from oven and allow to cool to room temperature before chilling in the refrigerator for 6 hours.