Preheat oven to 350 degrees. Place cookie crumbs in a small bowl. Stir in melted butter until evenly combined. (The mixture should hold it's shape when you squeeze it in your hand).
Pour crumbs in a 9" pie plate. Press firmly using your fingers or the bottom of a glass along the bottom and about 1" up the sides of the pie plate.
Bake for 7-8 minutes, just until slightly browned. Remove and set aside to cool.
Pumpkin Pie Filling:
Combine all the pumpkin pie filling ingredients in a large mixing bowl. Gently whisk until combined.
Place the pie plate on a baking sheet (for easy transferring). Pour pie filling over the cooled pie crust and bake for 1 hour until filling is set (it should still jiggle slightly).
Cool completely before topping with meringue.
Toasted Maple Meringue
Place about 1" of water in a saucepan and bring to a simmer. Place a bowl on top of the saucepan (so it doesn't touch the water directly).
Place egg whites and sugar into heatproof bowl and whisk frequently until sugar is dissolved and mixture is warm to the touch (or it should read 140 degrees if using a thermometer).
Place egg white mixture in a bowl of your stand mixer (or use a hand blender). Add maple extract and whip on medium speed for 2 minutes. Increase speed to medium-high, and whip another 5-7 minutes until stiff peaks form and the egg whites are glossy. (If you hold the bowl overhead the meringue should stay inside!).
Evenly spread the meringue on top of the pie. Using a kitchen torch, hold at an angle, about 3" away from the pie to lightly brown the meringue.
*Pie crust and filling can be baked up to 3 days ahead of time and stored in the refrigerator. *Meringue should be made a coupe hours before serving.*If you don't have a kitchen torch, you can use the broiler setting on your oven (medium heat). Keep careful watch so you don't burn the pie!