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Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream

Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream



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Bobby Flay is known for taking things to the next level, especially when he's competing in his throwndowns. 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.

Notes

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.

Ingredients

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

Servings8

Calories Per Serving863

Folate equivalent (total)85µg21%

Riboflavin (B2)0.5mg27.4%


Pumpkin Pie w-Cinnamon Crunch

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
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extract

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

To make the crust, 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.
Reduce the oven temperature to 300 degrees F.

To make the filling, whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, 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.

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.


Cinnamon Crunch Pumpkin Bagels Homemade bagels aren’t something that get made around here very often. In fact, I think I’ve only made them a couple of other times. Each time I make them, and I’m enjoying the first warm, chewy bite, I wonder why I don’t make them more often. That happened when I took my first bite of these cinnamon crunch pumpkin bagels. Sure, they require a couple of rises, but the actual process isn’t difficult. Don’t let the longer list of instructions scare you off! Since it’s fall, and I’m still loving all things pumpkin, I decided to go with a pumpkin bagel filled with pumpkin puree and pumpkin pie spices. The top has a nice, crunchy cinnamon sugar topping that is reminiscent of a Panera cinnamon crunch bagel (and since I love cinnamon, I didn’t think it would be bad to add more of it!). Give these cinnamon crunch pumpkin bagels a try, and you’ll find that you don’t need to take a trip to your favorite bagel shop as often. These homemade bagels have the same chewy outside with a soft inside that you expect from the bagels at a bagel shop. A homemade whipped pumpkin pie cream cheese tops these tasty homemade bagels and makes these a special fall breakfast for you and your family. Drunken Pumpkin Bourbon Tart

Ingredients US Metric

  • 1 recipe for a single-crust pie crust, refrigerated for at least 30 minutes
  • 1 egg wash (just blend 1 egg yolk, a teensy splash of water, and a pinch of salt together)
  • 1 pie pumpkin, any size
  • 3 large eggs
  • 1/2 cup light brown sugar
  • 1 cup heavy cream
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher or sea salt
  • 2 tablespoons molasses
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg

Directions

Preheat the oven to 375°F (190°C).

Place the pastry dough on a lightly floured work surface and roll the dough outward from its center into a 12-inch circle about 1/8-inch thick. Loosely fold the crust into quarters and transfer it to a 9-inch tart pan with a removable bottom. Delicately unfold the crust and gingerly press it into the tart pan, letting the excess crust hang over the edge of the pan. Trim off the excess dough by running your rolling pan over the top of the tart pan. Refrigerate the crust for at least 20 minutes. Line the tart pan with a double layer of foil or parchment paper and fill it with pie weights, old dried beans, or pennies. Bake for 20 minutes. Remove the parchment paper and pie weights and lightly brush the bottom, sides, and edges of the tart with egg wash. Return the tart pan to the oven and bake another 10 minutes, or until golden and nearly fully set. Place the tart pan on a cooling rack. Keep the oven on.

While the crust is baking and cooling, split the pumpkin in half and scrape out the pulpy seeds. Turn the pumpkin halves, cut-side down, on a rimmed baking sheet lined with aluminum foil or parchment paper and bake about 45 minutes, until the flesh is soft to the touch and beginning to implode. (Note: If you bake the pumpkin and tart shell simultaneously, place the pumpkin below the crust.) When the pumpkin is done, let it cool.

Reduce the oven temperature to 350°F (176°C).

Scoop 2 cups of the cooled roasted pumpkin flesh from the pumpkin halves and place it in a large bowl. Using a hand-held mixer on medium speed, blend the pumpkin for 2 minutes until smooth. Add the eggs and brown sugar and blend together, still on medium speed, until fully incorporated, about 1 minute. Add the remaining ingredients and continue to blend until fluffy, aerated, and completely incorporated.

Place a rimmed baking sheet on the center oven rack, pull out the rack slightly, and then place the tart pan on the baking sheet. Carefully pour the custard into the tart crust, filling it no more than 1/4 inch from the top of the tart crust. (Note: If you have a bit of custard left over, pour it into a small oven-proof bowl or ramekin and bake it along with the tart until it’s set. It makes a wonderful midnight custard snack!) Bake the tart for 15 minutes. Reduce the heat to 325°F (163°C) and continue to bake for about 30 minutes, until the custard has just set and quivers slightly to the touch. Transfer the tart to a wire rack and let it cool completely. Serve at room temperature or cover and refrigerate for up to overnight before slicing and serving.

Recipe Testers' Reviews

The pie itself was amazing. Now, this is not your normal pumpkin pie taste. At least, not what I was used to. I am not a fan of bourbon, yet a hint of its taste, along with the spice combination and the fresh pumpkin, blended tremendously well. It was less sweet than most other pumpkin pies I have tried before, which I liked. Actually, I think a glass of port to go along with this pie would be a perfect combination. In terms of fresh pumpkin quantity, I forgot to measure the pumpkin prior to cutting it, but I used exactly half of a large pumpkin, so hopefully this will help. Baking is not my strength, so I was really worried about making the crust. But the explanations were very helpful, and I was actually able to make it to perfection.

My in-laws are coming for Thanksgiving and pumpkin pie is their favorite, and they are very hard to make happy. You may have heard the comment before, “If mama ain’t happy…” Well, in this family, when Mimi ain’t happy, we all suffer. Well, not this year! Thanks to this pie, we are going to have a great holiday. I used a pie pumpkin about the size of a cantaloupe and had plenty to make the pie. If you have not done this before, it is so easy, you will never go back to canned. The bourbon is just enough to compliment the molasses, pumpkin, and spice flavors but not so much that the first thing you think is, “This pie has bourbon.” The texture is perfect—light and creamy. I am so excited to have this on Thanksgiving day and see the reactions. Thanks for a great recipe.

HUNGRY FOR MORE?

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Comments

Amazingly similar to Maude Howe Elliott’s recipe from the early 20th century, a traditional Yankee recipe that called for rum, not bourbon. A family favorite for years. Thanks!


Recipe Summary

  • 1 cup all-purpose flour
  • 2 tablespoons pumpkin pie spice
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1 ½ cups lukewarm milk
  • 1 cup canned pumpkin
  • 2 teaspoons vanilla extract
  • 4 eggs, at room temperature, separated
  • 1 cup white sugar
  • ¼ cup brown sugar
  • 1 tablespoon water
  • ½ cup unsalted butter, melted
  • 1 teaspoon cream of tartar
  • 1 ¼ cups heavy whipping cream
  • ¼ cup maple syrup
  • ½ teaspoon ground cinnamon
  • 1 pinch sea salt

Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan.

Whisk flour, pumpkin pie spice, 1 teaspoon salt, and 1 teaspoon cinnamon together in a bowl.

Combine milk, pumpkin, and vanilla extract in a bowl.

Place egg yolks, white sugar, brown sugar, and water in the bowl of a stand mixer. Beat on high speed until creamy. Reduce speed to low add butter. Increase speed to medium beat until light and fluffy. Reduce speed to low and add flour mixture in 3 batches, blending thoroughly after each addition and scraping down the sides of the bowl. Stir milk-pumpkin mixture slowly into the mixture until just combined transfer to a separate bowl.

Clean and dry out the bowl and beaters. Beat egg whites and cream of tartar on high speed until stiff peaks form. Fold 3/4 of the egg white mixture into the pumpkin mixture using a spatula pour into the remaining egg whites, folding mixture in slowly until batter is smooth but still light and fluffy. Pour batter into the prepared pan.

Bake in the preheated oven until edges are set and center still jiggles slightly, about 50 minutes. Let cool completely, at least 30 minutes.

Beat heavy cream, maple syrup, 1/2 teaspoon cinnamon, and 1 pinch salt together in a bowl using an electric mixer until soft peaks form. Spread over cooled cake.


Pecan pumpkin pie with bourbon maple whipped cream

I’m going to keep today’s post short and sweet: Short, because it’s the week of Thanksgiving and we’re probably all getting ready for the festivities (which, for me, is pretty much summed up at this point by making sure the turkey is thawed and that we have enough wine*) and sweet, because I’m serving up a decadent double-decker pie recipe for you.

Officially-speaking, I call this a pecan pumpkin pie with bourbon maple whipped cream. Unofficially-speaking, I call this the Indecisive Pie (with insanely good whipped cream). In other words, it’s the perfect pie for me and my husband.

See, I love my darling husband more than words can say. But in our six-going-on-seven years of marriage, we have oft run into the roadblock that is known as Indecisiveness. As in, we can hardly ever decide on a paint color we both like. Or, we can’t decide on what movie to go see at the theater. Or, we can’t decide between Chipotle or Pizza Hut for dinner (I won’t admit how many times we’ve had that conversation, ahem). Or, we can’t decide what to name our child (Avery was literally the only name we both agreed on, and her middle name was basically a compromise).

The same can be said for pie, or more specifically, the pie we wanted to have for our small Thanksgiving this year. Darling Husband has an aversion to apple pie (I KNOW, I can’t even), so that was out the window. And I like pecan pie, but I don’t love it — at least not on its own. So that is how this pecan pumpkin pie came to be — equal parts pumpkin and pecan pie, equal parts easy, equal parts delicious.

The boozy maple whipped cream, however? That was agreed upon on all counts.

So if you’ve got any room left on your Thanksgiving dessert table for another treat (is this even a question?), or you and your loved one also suffer from extreme Indecisiveness, give this recipe a try. And never again settle for anything less in the pie department.

*Good news! The turkey is thawing nicely and we have a healthy supply of white and red wine on hand. I know you were worried.


More Maple Sweetened Pie Recipes To Try

  • My Chocolate Swirl Pumpkin Pie is pure magic.
  • Probably my favorite pie of all time is my Maple Cranberry Apple Pie with crumb topping. I am a sucker for crumb topping!
  • This Pecan Tart (without corn syrup) is technically not a pie, but in all other ways it will scratch your pecan pie itch. It has a little dark rum and dried cherries in it! YUM!
  • For a classic experience, you can&rsquot go wrong with a double crust apple pie. Mine is deep dish!

Thanks so much for reading. If you make this recipe, please let me know by coming back and leaving a star rating and review!


Recipe Summary

  • 3 cups graham cracker crumbs
  • ⅔ cup white sugar
  • ¾ cup butter, melted
  • 1 (8 ounce) package cream cheese, at room temperature
  • ½ cup white sugar
  • 1 (15 ounce) can pumpkin puree
  • 1 (8 ounce) container frozen whipped topping, thawed
  • ½ teaspoon ground nutmeg
  • ½ teaspoon pumpkin pie spice

Preheat oven to 350 degrees F (175 degrees C).

Combine graham cracker crumbs, 2/3 cup sugar, and melted butter in a mixing bowl. Mix until evenly moistened, then press into the bottom and halfway up the sides of a 9-inch springform pan. Place pan on a baking sheet.

Bake the crust in the preheated oven until lightly browned and toasted, about 10 minutes. Remove from the oven and allow crust to cool.

Beat cream cheese and 1/2 cup sugar together in a large bowl with an electric mixture until light and fluffy, 2 to 3 minutes. Beat in pumpkin puree until completely incorporated.

Fold whipped topping into pumpkin mixture stir in nutmeg and pumpkin pie spice. Pour pumpkin mixture into graham cracker crust. Cover pie with plastic wrap and refrigerate overnight. Gently remove pie from springform pan.

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


How to Prepare Your Pie Crust

  • I started with a store bought frozen pie crust. Let it thaw for about 10 – 15 minutes.
  • Meanwhile, turn your oven on to 400F and get all the other ingredients together.
  • After your crust has thawed, use a fork to poke holes in the bottom. This will prevent the crust from bubbling as it sometimes wants to do. Poke holes around the sides too!
  • Set in your preheated oven for 12 minutes. Keep an eye on it.
  • Once the crust is a pretty golden brown, remove from the oven and let it fully cool.
  • The star of this show – Fireball Cinnamon Whiskey. I had to rein myself in and buy the tiniest bottle I could find!
  • If it’s important to you to ensure the Fireball liqueur is in prime condition, you may want to have a nip – for recipe purposes of course.

Reviews

I thought this was delectable and positively delicious. I did not have commercial pumpkin pie spice so had to make my own and doubled up the spices though, and it was perfect. Not bland and not overly seasoned.

Bland, almost bitter. Not a favorite - glad there were other pies

Pumpkin pie is my all time favorite. I only make it once per year at Thanksgiving. This is the best pumpkin pie ever! Not too sweet, just the right amount of booze, & spiced nicely. I did add extra spice and some nutmeg cause I like a lot of spice in my pumpkin pie.

Easy to make Picture perfect for presentation but. Taste is bland, almost bitter Very disappointed Will not make this again!

I was really disappointed with this recipe. I wanted to like it, but it was really bland.

I had maple flavored bourbon so that is what I used. This pie is sweeter than I like, but I will try it again with less sugar since the bourbon does give a depth of flavor.

I thought this recipe sounded amazing but in reality it was bland. I don't think the pumpkin and bourbon flavors compliment each other. I also skipped the pie crust directions and used my grandmother's pie crust recipe.

pie crust is wrong. No flour, or crumb or other dough component.

This is the best pumpkin pie I've ever made or tasted--and I try a new pumpkin pie recipe every year! I think I'll stick with this one from now on--the bourbon was perfect (the full amount), and it was worth the trouble of roasting a garden pumpkin and pureeing the flesh. The texture of this pie is spot on.

this has become one of our holiday standards and I'm looking forward to making it again soon. simply a wonderful combination of flavors.

Absolutely Great Pie. I used a ready made pie crust and this has been a standard at Thanksgiving & Christmas since ✉. I also subsituted sweet potatoes for the pumpkin for a picnic lunch dessert last spring & it was still great.

This recipe is perfect and a big hit with my family! Used gingersnaps as recommended by another reviewer. This recipe is easy and highly recommended.

I suppose that in using fresh roasted squash I should have pureed & strained it REALLY GOOD before adding it to the cream cheese mixture. I did not, and as a result - the cheesecake portion had a bit of stringy-ness and too much pumpkin clumped up in spots. However, I don't really care for the flavored pumpkin cheesecake filling anyway, I would, in the future, follow the bourbon sour cream recipe and add that to a simple cheesecake filling. I'm pretty basic when it comes to cheesecakes, and I should probably remember this the next time I make one.

An update to my original review: I made this myself this year, following the recipe exactly except that I used 2.5T spiced rum and 1T maple syrup instead of the bourbon (it was what I had on hand). Husband liked it better than the original, and declared it the best pumpkin pie ever. I dislike pumpkin pie but I tasted this and thought it was pretty good - I liked the spicing (no clove, which is a good thing) and I think the spiced rum highlighted the other flavors nicely. There is too much filling for one regular sized pie, however - I made two smaller pies and reduced the cooking time, but next time I may use a deep dish pie plate as suggested.

I've been baking pies for 45 years and this is absolutely the best pumpkin pie i ever made or tasted. While some pumpkin pies are over spiced, the flavors in this recipe were beautifully balanced. I made this pie twice (once for thanksgiving, once for Christmas) and both times were a success. Even people who are not pumpkin pie lovers couldn't resist. I used my own crust, but the filling easily gets 4 stars.

If you like this, try Shartlesville Pumpkin Pie. It was in the Encyclopedia Cookbook (originally published 1948 - ours was the 1960s edition) but someone has posted the recipe on the internet at http://janetelainesmith.blogspot.com/2005_07_01_archive.html. The differences are mainly two: first, the ECB recipe separates the egg whites - this makes all the difference to the texture of the pie, and you must try it if you adopt no other aspect of the pie. Secondly, they have just 1/3 cup cream and 1 cup (not a misprint) of whiskey. We found the alcohol too strong and reversed these to 1/3 cup whiskey and 1 cup cream - this made an acceptable family pie (i.e. okay for us to eat as kids) with tremendous flavour - the alcohol brings out the other flavours and makes the whole pie much more aromatic. I would strongly recommend you try this if you like pumpkin pie and are not teetotal.

A friend made this recipe at my suggestion for our Thanksgiving and although I am not a fan of pumpkin pie in general, I found this one to be quite good. She mentioned that she didn't have quite as much bourbon as called for and that she added a spoonful of maple syrup to make up for it but otherwise followed the recipe exactly. She found that she had more filling than she needed to fill a 9" pie crust (although her crust shrank quite a bit with blind baking). The pie was quite creamy and flavorful with none of the weird grainy/eggy texture I normally associate with pumpkin pie. This will be my standard from now on!

fantastic. even my very particular husband said it was the best ever. didn't find it wet at all, just smooth and creamy. like grandma's, but with a naughty side.

Too wet, not pumpkiny enough, and a kind of off color. Not a success, but not vile. I fed the leftovers to the chickens, who gave it 2 forks.

I didn`t think this was as tasty as the old standard on the pumpkin can.

This pie was only so-so. The bourbon flavor wasn't especially distinctive and none of the other ingredients came through enough to save the dish. It wasn't especially pumpkin-y tasting, and was a bit too sweet (I think due to the bourbon). Either add more bourbon or go for a different recipe.

I've been making pumpkin pies for decades (not continuously) and this is the best. Four tablespoons of Russell's Reserve was just right.

great recipe, made 2 pies, added one extra egg to firm up the filling on the last pie and it turned out even better

I just made this pie for Thanksgiving, and it was truly the best pumpkin pie I have ever made. It got stellar reviews at the table, even from picky children. While this is certainly NOT a low-cal dessert, the cup of heavy cream and the 1/3 cup sour cream make for an incredibly smooth, silky texture. One note: I cut the bourbon down to 2 TBSP because I didn't want it to overwhelm the essential pumpkin flavor, and it was just right: a touch, but not too much. I loved it so much I'm making it again today!

Very OK. Flavor was quite average, texture very moist (wet, even, to me). I cooked it in a convection oven and it still took almost 1 1/2 times the baking time to set up. I wouldn't make it again.


Watch the video: Pumpkin Spice-Heath Cake. Southern Living