Photo: Bobby Flay's Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream Recipe
Ingredients
- Cinnamon Crunch
- 1/2 cup all-purpose flour
- 1/2 cup quick-cooking rolled oats
- 1/2 cup light muscovado sugar
- 1 teaspoon ground cinnamon
- 7 tablespoons unsalted butter, cut into small cubes, cold
Ingredients
- Crust
- 2 cups graham cracker crumbs
- 8 tablespoons (1 stick) unsalted butter, melted
- 1/8 teaspoon ground cinnamon
- 1 large egg, lightly beaten
- Filling
- 3 large eggs
- 3 large egg yolks
- 3/4 cup dark muscovado sugar
- 1/4 cup granulated sugar
- 2 tablespoons molasses
- 11/2 cups canned pumpkin puree
- 11/4 teaspoons ground cinnamon, plus more for the top
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extract
- 3 tablespoons unsalted butter, melted
- Bourbon-Maple Whipped Cream (recipe follows), for serving
To make the cinnamon crunch, preheat the oven to 350 degrees F.
Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.
To make the crust, combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack.
Reduce the oven temperature to 300 degrees F.
To make the filling, whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter.
Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45 to 60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours.
Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.
- Bourbon-Maple Whipped Cream
- 1 1/4 cups heavy cream, very cold
- 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
- 2 tablespoons Grade B maple syrup
- 1 to 2 tablespoons bourbon
Combine the cream, vanilla seeds, maple syrup, and bourbon, to taste, in a large chilled bowl, and whip until soft peaks form.
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By kassab10
Oakton, VA
on November 28, 2012
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Make it, you won't regret it. Follow the recipe instructions to a tee especially with the spice measurements. It may sound like a lot -- cloves, nutmeg, ginger, etc. -- but they all work together to bring out the flavor of the pumpkin. And the whipped cream (I used cognac, instead of bourbon -- still just as tasty as well as the cinnamon crunch really give it that something for that wow factor.
By atlcook
Alpharetta, GA
on November 24, 2012
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Voted best ever pumpkin pie by my family. This recipe has now been flagged as the only pumpkin pie i'll ever make. Layered complexity of flavors. Not just another one note boring pumpkin pie. Yes, it's that good. OK now that I've gushed about it, I'll tell you that I was afraid that the 1/4 tsp of cloves would be too much. I used half that. Ground cloves are very strong. Nutmeg is also a very overpowering spice and I also halved that. My other pumpkin pie recipe called for allspice and I did add 1/16 tsp of allspice. So if you think you really like strong spices go ahead and put in the full amount. I my opinion it was perfect with the those two spices halved.
With so much else going on in the kitchen I didn't make the cinnamon crunch or Bourbon- maple whipped cream. It was fabulous all on it's own.
By williamancona_6...
Turner, OR
on November 20, 2012
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I made a version of this pie and it was fantastic! I like stuff that is just a little different then traditional and this pie was it. I would say though I would like to se a THROW-DOWN video on the egg wash for the crust! I tried several different try's IE: Baking the crust for little then trying to egg wash it and such, same thing always happens the gram crackers just roll up and make holes in the crust. I do see why it is suppose to be there wich is to keep the crust from getting soggy but havent been able to get it right so hey Bobby show Me! Guess that's why He is the Chef on tv and I am not lol. BUT MAKE THIS PIE
Read all 24 reviews