Bobby Flay Throwdown Pumpkin Pie

Bobby Flay’s Throwdown Pumpkin Pie is made with graham cracker crumbs, butter, sugar, cinnamon, eggs, pumpkin puree, ginger, nutmeg, cloves, salt, vanilla bean, whipped cream, heavy cream, maple syrup, and bourbon creating a tasty dessert that takes 2 hours and 30 minutes to be ready!

Try More Bobby Flay Recipe:

• Bobby Flay Chocolate Mousse
• Bobby Flay Salted Caramel Sauce
• Bobby Flay Grilled Peaches

🧡 Why You’ll Love This Throwdown Pumpkin Pie Recipe:

• Rich and Spiced: Indulge in the rich flavors of pumpkin, cinnamon, ginger, nutmeg, and cloves, creating a symphony of autumnal spices in every bite.
• Textural Harmony: Enjoy the contrast between the crisp, buttery graham cracker crust and the creamy, velvety pumpkin filling, providing a delightful mouthfeel.
• Easy Preparation: With straightforward instructions and common pantry ingredients, this recipe is accessible to both novice and experienced bakers, making it a hassle-free dessert option.
• Stunning Presentation: Impress your guests with a beautifully crafted pie that not only tastes divine but also looks exquisite, perfect for any festive occasion or cozy gathering.

❓ What Is Bobby Flay’s Throwdown Pumpkin Pie Recipe?

Bobby Flay’s Throwdown Pumpkin Pie features a spiced graham cracker crust and a luscious pumpkin filling infused with cinnamon, ginger, nutmeg, and cloves, topped with bourbon-maple whipped cream.

🌰 Bobby Flay Throwdown Pumpkin Pie Ingredients

Graham Cracker Crust:

• 1 1/2 cups finely ground graham cracker crumbs
• 6 tablespoons butter, melted and slightly warm
• 1/4 cup granulated sugar
• 1/4 teaspoon ground cinnamon

Pumpkin filling:

• 2 whole eggs
• 2 egg yolks
• 1/4 dark brown sugar
• 1/4 cup granulated sugar
• 3 tablespoons melted unsalted butter
• 1 1/2 cups pumpkin puree
• 1 1/2 cups heavy cream
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon fine salt
• 1/2 vanilla bean, split, seeds scraped and reserved
• Bourbon-Maple Whipped Cream
• 1 1/4 cups very cold heavy cream
• 2 tablespoons Grade B maple syrup
• 1 to 2 tablespoons bourbon (to your taste)

🥮 How To Make Bobby Flay Throwdown Pumpkin Pie

For the crust:

1. Turn the oven up to 350 degrees Fahrenheit.
2. Pulse all of the crust ingredients in a food processor until mixed; the mixture should resemble wet sand and come together easily.
3. Apply the mixture evenly to a 9-inch pie pan using either your fingertips or the smooth bottom of a glass. Press the mixture firmly into the pan’s bottom and sides.
4. Place the pan in the middle of the oven and bake for 10 to 15 minutes, or until the top is light brown and feels firm to the touch. Take out of the oven and allow to cool.

For the filling:

1. Turn the oven up to 275 degrees Fahrenheit.
2. In a large bowl, whisk the eggs, yolks, and sugars together. Whisk in the pumpkin, butter, cream, spices, salt, and vanilla seeds. Drain the mixture into a bowl.
3. Put the drained mixture into the baked pie crust and bake for around 1 1/2 hours, or until almost set.
4. Take it off and let it cool to room temperature. Allow to cool in the fridge if desired. There is more filling than will fit into the pie crust. Any extra can be frozen.

For the whipped cream:

1. Whip the cream, vanilla seeds, syrup, and bourbon together in a large chilled bowl until soft peaks form.
2. Top off each slice of pie with a spoonful of whipped cream before serving.

💭 Recipe Tips

• Ensure a Firm Crust: Press the graham cracker crust mixture firmly into the pie pan to create a sturdy base that won’t crumble when slicing.
• Optimal Flavor: Consider using Grade B maple syrup for a deeper, more robust flavor in the bourbon-maple whipped cream.
• Perfect Texture: Avoid overbaking the pie; it should be almost set with a slight jiggle in the center when done to ensure a smooth and creamy texture.
• Freeze Extra Filling: If you have leftover filling, freeze it for later use in mini pies or as a topping for pancakes or waffles.

☕ What To Serve With Throwdown Pumpkin Pie?

Serve Throwdown Pumpkin Pie with a dollop of bourbon-maple whipped cream, a scoop of banana ice cream, a plate of fruit salad, a hot cup of coffee, or spiced chai.

🎚 How To Store Leftovers Throwdown Pumpkin Pie?

• In The Fridge: Cover leftover throwdown pumpkin pie with plastic wrap or foil and refrigerate for 3 to 4 days.
• In The Freezer: Wrap leftover throwdown pumpkin pie slices tightly in plastic wrap and freeze them in a freezer-safe container for up to 1 month.

How To Reheat Leftovers Throwdown Pumpkin Pie?

• In The Oven: Preheat oven to 350°F (176°C) then arrange leftover throwdown pumpkin pie slices on a baking sheet and heat for 5 minutes or until heated through.
• In The Microwave: Assemble leftover throwdown pumpkin pie slices on a microwave-safe plate and heat on high for 15 seconds, or until warm.

FAQs

Try More Bobby Flay Recipe:

• Bobby Flay Apple Pie
• Bobby Flay Carrot Cake
• Bobby Flay Buttermilk Biscuits

Bobby Flay Throwdown Pumpkin Pie Nutrition Facts

Amount Per Serving

• Calories 323
• Total Fat 13g
• Saturated Fat 2.6g
• Cholesterol 35mg
• Sodium 318mg
• Potassium 222.1mg
• Total Carbohydrates 46g
• Dietary Fiber 2.4g
• Sugars 25g
• Protein 5.2g