Bobby Flay’s Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream

This delicious Pumpkin Pie with Cinnamon Crunch, created by Bobby Flay, is a simple yet indulgent dessert perfect for fall. With a creamy pumpkin filling and a crunchy cinnamon topping, it’s easy to make and ideal for any occasion. Serve it with homemade bourbon-maple whipped cream for an extra treat!

Ingredients Needed:

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

Crust:

• 2 cups graham cracker crumbs
• 8 tablespoons (1 stick) unsalted butter, melted
• 1/8 teaspoon ground cinnamon
• 1 large egg, lightly beaten

Filling:

• 3 large eggs
• 3 large egg yolks
• 3/4 cup dark muscovado sugar
• 1/4 cup granulated sugar
• 2 tablespoons molasses
• 1 1/2 cups canned pumpkin puree
• 1 1/4 teaspoons 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 pure vanilla extract
• 3 tablespoons unsalted butter, melted
• Bourbon-Maple Whipped Cream (recipe follows), for serving

Bourbon-Maple Whipped Cream:

• 1 1/4 cups heavy cream, very cold
• 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
• 2 tablespoons Grade B maple syrup
• 1 to 2 tablespoons bourbon

How To Make Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream Recipe?

1. Make the Cinnamon Crunch: Preheat the oven to 175°C. In a food processor, combine 65g flour, 45g oats, 85g muscovado sugar, and 1g cinnamon. Add 100g cold butter and pulse until crumbly. Spread evenly on a parchment-lined baking sheet and bake for 15 minutes. Let cool, then chop into small pieces.
2. Make the Crust: Mix 180g graham cracker crumbs, 115g melted butter, and 1g cinnamon. Press into the bottom and sides of a 10-inch pie plate. Brush with a beaten egg and bake for 12 minutes until golden. Let cool.
3. Make the Filling: Whisk 3 eggs, 3 egg yolks, 150g dark muscovado sugar, 50g granulated sugar, and 30g molasses. Add 340g pumpkin puree, 6g cinnamon, 2g ginger, 1g nutmeg, 0.5g cloves, and 3g salt. Stir in 240ml heavy cream, 120ml milk, and vanilla. Strain and mix in 45g melted butter.
4. Assemble and Bake: Lower the oven to 150°C. Pour the filling into the cooled crust. Sprinkle with cinnamon and bake for 45-60 minutes until set. Let cool for 2 hours.
5. Serve the Pie: Slice and top with whipped cream and cinnamon crunch.

Recipe Tips:

• Chill the Butter for Cinnamon Crunch: Make sure the butter is cold when mixing it into the cinnamon crunch. This helps create a crisp, crumbly texture.
• Cool the Pie Completely: Let the pie cool for at least 2 hours before slicing. This ensures the filling sets properly.
• Strain the Filling: Always strain the pumpkin filling to remove any lumps for a smooth and creamy texture.
• Press the Crust Firmly: When pressing the graham cracker crust into the pie plate, press it down firmly so it stays together when baked.
• Use Fresh Spices: For the best flavor, use fresh spices like cinnamon and nutmeg instead of older ones.

How To Store Leftovers?

• Refrigerate: Cool the pie to room temperature, then cover and store it in the fridge for up to 3 days.
• Freeze: Freeze the pie for up to 1 month.

Nutrition Facts:

• Calories: 410 kcal
• Total Fat: 28g
• Saturated Fat: 17g
• Cholesterol: 85mg
• Sodium: 470mg
• Potassium: 175mg
• Total Carbohydrate: 41g
• Dietary Fiber: 2g
• Sugars: 27g
• Protein: 5g

Try More Bobby Flay Recipes:

• Bobby Flay Throwdown Pumpkin Pie
• Bobby Flay Pumpkin Bread Pudding
• Bobby Flay Pumpkin Bread Pudding​
• Bobby Flay Pumpkin Bread​