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Maple Walnut Pumpkin Pie

Reviewed: Mar. 2, 2014
I made this for my sorority make-it/bake-it/sew-it/grow-it fundraiser last October. The pie was frozen by its purchaser and reheated for Thanksgiving dinner. It garnered rave reviews and people who didn't usually even eat pumpkin pie went back for seconds (including kids!) I was a little worried because I didn't realize I was supposed to cook the gram cracker crust before I filled it (see crust instructions), and I was afraid it would be soggy, but apparently it wasn't. I did have to cook the pie about 40 minutes longer than the recipe said in order for the knife to come out clean, but that may have been because of the uncooked shell and a slow oven. The crust got a little burnt as a result, but I was able to scrape it away.
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