Throwdown Pumpkin Pie

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Yummy, this pie was truly excellent. I followed the direction as written, except made my own flakey pie crust. I also did not use the burbon, maple whip cream, but made a plain whipped cream with Vanilla extract and Cream. The pie was a big hit, my son asked me to make another pie to have the following day. I served it with Bobby's spicy Carmel apple sauce. Best dessert ever. I have never had a Libby's pumpkin pie, for years I used a recipe from Food and Wine similar to this but used a mixture of heavy cream and sour cream. I think this pie is much better.

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I made this recipe for Thanksgiving dessert. It was, by far, one of the best pumpkin pies we've ever had. Guests loved it and had two pieces. Oh - and the more bourbon in the whipped cream, the better! Highly recommend!

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Pie is a good solid recipe, but the maple bourbon whipped cream is awesome!

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Could be a bit sweeter. Used my traditional crust.

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I made this two years ago and everyone went gaga! I'm making it again for Thanksgiving!

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I tried it and left out the bourbon. It was delicious and is now our families favorite pumpkin pie recipe.

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I tried this just for fun and it turned out delicious. The only thing I substituted was the crust. My family and I do not like graham cracker crust so baked it in the shortcrust pastry crust. Turned out really good. Always happy to try new recipes and all of us love Bobby Flay.

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I loved this recipe. It didn't feel heavy and was almost (but, thankfully, not actually mouse-like. The seasoning was great and complimented the pumpkin nicely. The graham cracker crust was a definate plus.
My only complaint was that the bourbon was a bit much, especially for non-drinkers. Kids definately won't like that. If you do drink or enjoy bourbon, maybe add just a little for the subtle flavor it adds to the pie.
But, overall, the filling was amazing!

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Wonderful!

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I followed the filling directions but substituted 12 oz. low fat condensed milk (I can't handle a lot of fat. The texture and flavor were lovely; spicy, light, and almost mousse-like. I'll try the full crust/topping next time for the complete wow factor. I was out of vanilla bean, and put a drop or two of vanilla extract in -- I'm sure the vanilla bean adds something special, but the extract worked.