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

A pie tray with pumpkin pie topped with whipped cream and a cinnamon crunch topping
Yields
6 - 8 servings

This amazing pumpkin pie is made from scratch and includes a cinnamon crunch topping, a graham cracker crust, rich filling and a bourbon-maple whipped cream.

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ingredients

Cinnamon Crunch

½
cup all-purpose flour
½
cup quick-cooking rolled oats
½
cup light muscovado sugar
1
tsp ground cinnamon
7
Tbsp unsalted butter, cut into small cubes, cold

Crust

2
cups graham cracker crumbs
8
Tbsp (1 stick) unsalted butter, melted
⅛ tsp ground cinnamon
1
large egg, lightly beaten

Bourbon-Maple Whipped Cream

1 ¼
cups heavy cream, very cold
½
vanilla bean, split lengthwise, seeds scraped out and reserved
2
Tbsp Grade B maple syrup
1
- 2 Tbsp bourbon

Filling

3
large eggs
3
large egg yolks
¾
cup dark muscovado sugar
¼
cup granulated sugar
2
Tbsp molasses
1 ½
cups canned pumpkin puree
1 ¼
tsp ground cinnamon, plus more for the top
1
tsp ground ginger
½
tsp ground nutmeg
¼
tsp ground cloves
½
tsp fine salt
1
heavy cream
½
cup whole milk
½
vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 tsp pure vanilla extract
3
Tbsp unsalted butter, melted
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directions

Step 1

To make the cinnamon crunch, preheat the oven to 350ºF.

Step 2

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.

Step 3

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.

Step 4

Reduce the oven temperature to 300ºF.

Step 5

Combine the cream, vanilla seeds, maple syrup, and bourbon, to taste, in a large chilled bowl, and whip until soft peaks form.

Step 6

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.

Step 7

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.

Step 8

Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.

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