Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream

Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream

  • Prep Time: 30 minutes
  • Cook Time: 85 minutes
  • Servings: 8

To give this Thanksgiving classic a creamy texture, Bobby Flay uses lots of eggs, milk and heavy cream, while plenty of molasses, cloves, cinnamon, ginger and vanilla give the pie great flavour. Though nontraditional, the graham cracker crust just screams “autumn,” and it’s easier to make than pastry, too. To finish up his pie, Flay tops each slice with a airy bourbon-maple whipped cream and a cinnamon-oat streusel, giving it a great contrast of textures.


For the cinnamon crunch:

  • 1/2 cup (2 1/2 oz./75 g) all-purpose flour
  • 1/2 cup (1 1/2 oz./45 g) quick-cooking rolled oats
  • 1/2 cup (3 1/2 oz./100 g) light muscovado sugar
  • 1 tsp. ground cinnamon
  • 7 Tbs. (3 1/2 oz./105 g) cold unsalted butter, cut into small cubes

For the crust:

  • 2 cups (6 oz./185 g) graham cracker crumbs
  • 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted
  • 1/8 tsp. ground cinnamon
  • 1 egg, lightly beaten

For the filling:

  • 3 eggs plus 3 egg yolks
  • 3/4 cup (5 oz./150 g) dark muscovado sugar
  • 1/4 cup (2 oz./60 g) granulated sugar
  • 2 Tbs. molasses
  • 1 1/2 cups (10 oz./315 g) canned pumpkin puree
  • 1 1/4 tsp. ground cinnamon, plus more for the top
  • 1 tsp. ground ginger
  • 1/2 tsp. freshly grated nutmeg
  • 1/4 tsp. ground cloves
  • 1/2 tsp. fine salt
  • 1 cup (8 fl. oz./250 ml) heavy cream
  • 1/2 cup (4 fl. oz./125 ml) milk
  • 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 tsp. vanilla extract
  • 3 Tbs. unsalted butter, melted

For the bourbon-maple whipped cream:

  • 1 1/4 cups (10 fl. oz./310 ml) very cold heavy cream
  • 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
  • 2 Tbs. Grade B maple syrup
  • 1 to 2 Tbs. bourbon, to taste


  • To make the cinnamon crunch, preheat an oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • In a food processor, combine the flour, oats, muscovado sugar and cinnamon and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch (10-cm) square on the prepared baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove from the oven and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven set at 350°F (180°C).
  • To make the crust, in a medium bowl, combine the graham cracker crumbs, butter and cinnamon and mix until combined. Press evenly onto the bottom and up the sides of a 10-inch (25-cm) pie dish. Brush with the beaten egg. Bake until the crust is light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack.
  • Reduce the oven temperature to 300°F (150°C).
  • To make the filling, in a medium bowl, whisk together the eggs, egg yolks, both sugars and the molasses. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves and salt. Whisk in the cream, milk and vanilla bean seeds or extract. Strain the mixture through a coarse strainer into another bowl. Whisk in the butter.
  • Place the pie dish 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 the edges but the center still jiggles slightly when shaken, 45 to 60 minutes. Transfer to a wire rack and let cool to room temperature, about 2 hours.
  • Meanwhile, make the whipped cream: In a large chilled bowl, combine the cream, vanilla bean seeds, maple syrup and bourbon and whip until soft peaks form.
  • Cut the pie into slices and top each with a large dollop of the whipped cream and some of the cinnamon crunch. Serves 8.
  • Adapted from Bobby Flay’s Throwdown! More than 100 Recipes from Food Network’s Ultimate Cooking Challenge, by Bobby Flay with Stephanie Banyas and Miriam Garron (Clarkson Potter, 2010)

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