17 ratings

Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream


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. 


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.


For the 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

For the crust

  • 2 Cups graham cracker crumbs
  • 8 Tablespoons unsalted butter, melted
  • 1/8 Teaspoon ground cinnamon
  • 1 large egg, lightly beaten

For the filling

  • 3 large eggs
  • 3 large egg yolks
  • 3/4 Cups dark muscovado sugar
  • 1/4 Cup granulated sugar
  • 2 Tablespoons molasses
  • 1 1/2 Cup canned pumpkin purée
  • 1 1/4 Teaspoon 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 vanilla extract
  • 3 Tablespoons unsalted butter, melted

For the bourbon-maple whipped cream

  • 1 1/4 Cup heavy cream, very cold
  • 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
  • 2 Tablespoons grade B maple syrup
  • 1-2 Tablespoon bourbon


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.