Bobby Flay's Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream

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Beautiful creamy texture to the pie and the cinnamon crunch does just what it's name suggests- gives the pie a good crunch! Love, love, love. It's just not quite your normal pumpkin pie. Doesn't need the bourbon- just regular whipping cream and a little sugar!

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The flavors are OK, but relative to the amount of work required, this is just not worth it. The cinnamon crunch is a nice touch. Be careful with the bourbon, it is easy to overwhelm the whipped cream. The crust does not hold together, I had to add more butter to get it to hold together..

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"The best pumpkin pie I ever ate!" Spoken by my husband Thanksgiving evening...

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This pie was my first attempt at a pie from scratch and it tasted amazing!! It was a big hit at my 2011 Thanksgiving!

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The best pumpkin pie I have ever made or tasted!! You don't even need the cream. Awesome!!!

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Great pie! I'm going to keep this recipe, cooked it for Thanksgiving 2011 and everyone loved it!!! Thank you for sharing...

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This is the best pumpkin pie I have ever had. I made it for thanksgiving and everyone loved it so much that it was requested for Christmas. The egg wash was ridiculous the first time so I skipped it this time. We'll see if that has a negative effect or not...just took it out of the oven.
This pie is great because the flavor, while more complex than regular pumpkin pie, doesn't stray too far from the original so at you don't feel like you are missing out on that tradition. The bourbon whip cream is incredible and so easy. The cinnamon crunch is also amazing. I think it adds a lot to the flavor, but my husband says he could do with or without it.

In any case, thanks for this amazing recipe Bobby Flay!

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Had to use regular brown sugar, had a little bit of a hard time with the egg wash. Also, had to bake longer. This pie was totally worth the effort. The whipped cream was amazing. Rave reviews from family, they even requested it for Christmas! My son who dislikes pumpkin pie ate three pieces.

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This was a delicious pie. I did found the muscovado sugars at Whole Foods. I would probably just go for regular brown sugars next time. For crunch topping I found that a 4-in square was basically a Rubik's Cube and this seemed ridiculous so I made a 10-in square. Worked fine. I found the egg wash step to be nearly impossible so I gave up. Did not strain the filling, pie was just fine. Extended baking timet. Oven temp is accurate but after 60 mins. pie was nowhere near done. Raised temp 25 degrees and cooked 30 more mins. before center was set. Extra crunchy topping was used on apple pie with vanilla ice cream and it was delicious. I would make this pie again.

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I've made quite a few recipes from the Food Network site but this is the first that's inspired me to write a review. First of all, I was able to find the muscovado sugars. They are pricey but have a complexity above and beyond regular brown sugars. The egg wash is a bit of a challenge but, after dumping it all in the middle of the pie tin and spreading it around, it worked. Worth the work in my opinion. The cinnamon crunch is a totally new and great addition. The whipped cream has a bourbon punch- if you're sensitive to alcohol, cut the bourbon in half or leave it out. Finally, the pie batter itself if amazing- the texture and spices are perfect. Definitely strain it before cooking!