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

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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.

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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.

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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

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This recipe is the greatest. Love all the elements that make it come together to one great flavor AMAZING!!

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this was a very complex-tasting pie - lots of crunch & deep flavors. I never had a pumpkin pie that had a graham cracker crust before. I read the reviews first, so I knew I had to add a little more butter to the crust and baked it a bit longer than the recipe asked. Also I had to bake the filling for about 15 mins longer too. I read online that you can make your own muscovado type sugar by adding 1 TB of molassas to 1 cup turbinado sugar (bigger crystals than regular sugar... like Maui Gold and stir well. Turbinado sugar by itself is like light brown muscovado sugar. Dark muscovado is what you get when you add the molassas. Anyway, it was a tasty pie.

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Any Bobby Flay's recipe is a winner, I always have a great success preparing them. So as this pampkin pie that's already cooking in my owen:!
I was looking for a pumpkin pie recipe today and when I saw Bobby Flay's it was no need to search more.

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Easily THE best pumpkin pie in existance! Thanks, Bobby!

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This pie was really good. As with most of the other reviews, I made it for Thanksgiving, but will be making it again for Christmas. It isn't your traditional pumpkin pie and has a little bit of a gingerbread taste to it.

I found the Muscovado sugar at Whole Foods. The taste is definitely different than regular brown sugar, while it sounds like regular brown sugar works fine, I would try to go out and get the muscovado sugar.

The only downside to this pie was the cost of the ingredients. Between the 2 types of muscovado sugar, bourbon, vanilla bean, and maple syrup, someone joked that it sounded like the world's most expensive pumpkin pie. It's definitely worth the cost and time.

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I made this for Thanksgiving and it was a huge hit and was the first pie to go! This is a GREAT recipe, close enough to traditional pumpkin pie, but just different enough to wow everyone. The graham cracker crust was a perfect complement, but I'd say the secret ingredient is molassas. I really packed down the crust in a deep dish glass pie plate so it held together well. I found the organic pumpkin was better than the Libbys, but its personal preference. Couldn't get the fancy sugar so I used dark and light brown sugar instead. I cut back a bit on the dark brown sugar in the pumpkin. I did find that I needed to bake it longer than 60 minutes, probably because of the deep dish, about 1.15 hrs. Congratulations to Bobby - this is definitely a winner! Go all the way with the cream topping and stresuel, it's worth it if you have the time.

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Made this yesterday to celebrate a belated Thanksgiving dinner with family. It was a disappointment. No one liked it, including myself. The crust didn't hold up; the filling was not firm enough (more like a cream pie than a pumpkin pie and the flavors were a little too strong. Thought about trying it again to see if I get the same results, but decided it just isn't worth it.