Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream

Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream
Staff Writer

Ben Fink

Bobby Flay is known for taking things to the next level, especially when he's competing in his throwndowns. This pumpkin pie has a cinnamon-flavored graham cracker crust and rich filling that with muscovado sugar that redfines the standards of a pumpkin pie. To top it all off (literally), he smears bourbon-maple whipped cream all over his pie and finishes it with a sprinkle of cinnamon-flavored oats. 

Notes

Reprinted with permission from Bobby Flay’s Throwdown! By Bobby Flay, Stephanie Banyas, Miriam Garron, copyright © 2010. Published by Clarkson Potter, a division of Random House, Inc.

Directions

For the cinnamon crunch

Preheat the oven to 350 degrees.

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. 

For the crust

Preheat the oven to 350 degress. 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. 

For the filling

Reduce the oven temperature to 300 degrees.

To make the filling, whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin purée, 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. 

For the bourbon-maple whipped cream

Combine the cream, vanilla seeds, maple syrup, and bourbon, to taste, in a large chilled bowl, and whip until soft peaks form. Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch. 

Nutrition

Calories per serving:

826 kcal

Daily value:

41%

Servings:

8
  • Carbohydrate, by difference 92 g
  • Protein 11 g
  • Total lipid (fat) 48 g
  • Vitamin A, IU 3992 IU
  • Vitamin A, RAE 375 µg
  • Vitamin C, total ascorbic acid 4 mg
  • Vitamin D 26 IU
  • Vitamin E (alpha-tocopherol) 4 mg
  • Vitamin K (phylloquinone) 21 µg
  • Arginine 1 g
  • Ash 3 g
  • Aspartic acid 1 g
  • Calcium, Ca 147 mg
  • Carotene, beta 105 µg
  • Cholesterol 40 mg
  • Choline, total 33 mg
  • Copper, Cu 1 mg
  • Cryptoxanthin, beta 3 µg
  • Fatty acids, total monounsaturated 19 g
  • Fatty acids, total polyunsaturated 11 g
  • Fatty acids, total saturated 13 g
  • Fiber, total dietary 11 g
  • Fluoride, F 2 µg
  • Folate, DFE 103 µg
  • Folate, food 37 µg
  • Folate, total 78 µg
  • Folic acid 41 µg
  • Fructose 1 g
  • Glucose (dextrose) 1 g
  • Glutamic acid 2 g
  • Iron, Fe 4 mg
  • Lactose 2 g
  • Leucine 1 g
  • Lutein + zeaxanthin 51 µg
  • Lycopene 36 µg
  • Magnesium, Mg 90 mg
  • Manganese, Mn 1 mg
  • Niacin 3 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 249 mg
  • Phytosterols 1 mg
  • Potassium, K 443 mg
  • Proanthocyanidin 4-6mers 18 mg
  • Proanthocyanidin 7-10mers 10 mg
  • Proanthocyanidin dimers 2 mg
  • Proanthocyanidin polymers (>10mers) 18 mg
  • Proanthocyanidin trimers 9 mg
  • Proline 1 g
  • Retinol 211 µg
  • Selenium, Se 15 µg
  • Sodium, Na 679 mg
  • Starch 6 g
  • Sucrose 3 g
  • Sugars, total 29 g
  • Vitamin D (D2 + D3) 1 µg
  • Vitamin D3 (cholecalciferol) 1 µg
  • Water 108 g
  • Zinc, Zn 2 mg
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