with so many enticing recipes. Bobby Flay's Pumpkin Pie with Bourbon-Maple Whipped Cream and Cinnamon Crunch caught my immediate interest. I wanted to test it out before Thanksgiving to make sure it would be manageable as we are hosting dinner. The ingredients and directions were 3/4 of a page so my mission was to streamline the recipe. I am aware probably 99.9% of those cooking would be happy enough with a prepared pie crust and using Libby's Pumpkin Pie Filling but I am always up for challenge. The end result was fantastic and so well worth the effort. Indeed it was a show stopper dessert and I would definitely make it again using my adaptations.
Cook's Notes: Since I made multiple adaptations to get the recipe just right (sorry Bobby) I will include the original recipe link.
I will admit there were a few puzzling things about the recipe as I worked through it but I just kept saying to myself it's a Bobby Flay recipe so it must be right.
The recipe called for miscovado sugar. I had never heard of it so looked it up to find a substitute. I used dark brown sugar.
Muscovado - Another cane sugar, this one has a very moist texture and a strong molasses flavor.
The cinnamon crunch was quite tasty but that part of the recipe was enough for many pies so I bagged the extra up. I found it's perfect as topping for oatmeal and yogurt.
- 1/2 cup each flour, oats, muscovado sugar or brown sugar
- 2 tsp. Saigon cinnamon
- 7 TB. of cold butter, cut into small cubes
- Preheat oven to 350 degrees. Combine the flour, oats, sugar and cinnamon in the food processor. Pulse a few times to combine. Add in butter and pulse a few times to mix.
- Line a baking sheet with parchment paper. Spread crunch evenly out and bake 20 minutes. Stir every 5 minutes. Let cool and chop into small pieces. Set aside.
- If making ahead cool completely and then spread out on a dinner plate. Place a sheet of wax paper over it until serving or place in a plastic bag though do not seal it.
- 2 packages of graham crackers (9 come in a sleeve-so 2 sleeves)
- 5 TB. melted butter
- 1 tsp. Saigon cinnamon
- Combine the graham crackers and cinnamon in a food processor. Mix until there are fine crumbs. Add in melted butter and mix well.
- Press evenly into bottom and up sides of pie pan. Bake until golden 10 minutes.
- Cool on a rack.
- 3 large eggs and 3 egg yolks
- 3/4 cup muscovado sugar or brown sugar
- 1/4 cup white granulated sugar
- 2 TB. molasses
- 1-1/2 cups canned pumpkin puree not pie filling
- 1-1/2 tsp. Saigon cinnamon
- 2 tsp. pumpkin pie spice mix
- 1/4 tsp. salt
- 1 cup heavy cream
- 1/2 cup milk 2% or whole
- 2 tsp. vanilla
- 3 tsp. melted butter
- Reduce oven heat to 300 degrees. Make filling by whisking eggs, egg yolks, sugars, and molasses in a bowl. Whisk in pumpkin puree, cinnamon, pumpkin spice mix and salt.
- Whisk in cream, milk and vanilla and melted butter. Pour mixture through a strainer into a bowl.
- Place pie pan in a baking sheet. Pour the pumpkin filling into crust. Bake until the filling is set around the edges and knife inserted comes out clean about one hour and ten minutes. Cool before cutting.
- To serve add 1 large tablespoon of cinnamon crunch to each serving topped with a dollop of whipped cream.
- 1 pint heavy cream
- 1 tsp. vanilla
- 1 TB. maple syrup
- 1-2 tsp. bourbon