Best 3 Bobby Flays Pumpkin Pie With Cinnamon Crunch And Bourbon Maple Whipped Cream Recipes
Autumn is in the air, and there's no better way to celebrate the season than with a slice of Bobby Flay’s Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream. This classic dessert is made with a flaky, buttery crust, a creamy and flavorful pumpkin filling, and a crunchy cinnamon crumble topping. The pie is then finished off with a dollop of rich and decadent Bourbon-Maple Whipped Cream. Along with the step-by-step instructions for the main recipe, you'll also find guides for the pie crust, pumpkin pie filling, crumble topping, and whipped cream, making it easy to create this dish from scratch. Whether you're a seasoned baker or a novice in the kitchen, Bobby Flay's Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream is sure to impress your family and friends.
Here are our top 3 tried and tested recipes!
PUMPKIN PIE WITH BOURBON-MAPLE WHIPPED CREAM AND CINNAMON CRUNCH
"A graham cracker crust is almost foolproof, and its sweetness goes really well with the pumpkin," says Bobby.
Provided by Bobby Flay
Categories dessert
Time 2h15m
Yield 8 servings
Number Of Ingredients 27
Steps:
- Make the cinnamon crunch: Preheat the oven to 350 degrees F. Combine the flour, oats, light muscovado sugar and cinnamon in a food processor and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, 20 to 25 minutes. Let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.
- Make the crust: Combine the graham cracker crumbs, melted butter and cinnamon in a bowl and mix until combined. Press evenly into the bottom and up the sides of a 10-inch pie plate. Brush with the beaten egg. Bake until golden brown and firm, about 12 minutes. Let cool on a rack.
- Reduce the oven temperature to 300 degrees F. Make the filling: Whisk the eggs, egg yolks, dark muscovado sugar, granulated sugar and molasses in a medium bowl. Whisk 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 melted butter.
- Place the pie plate on a baking sheet, pour the pumpkin filling into the crust and sprinkle additional cinnamon over the top. Bake until the filling is set around the edges but the center still jiggles slightly when shaken, about 1 hour 15 minutes. Transfer to a rack and let cool to room temperature, about 2 hours.
- Make the whipped cream: Combine the heavy cream, vanilla seeds, maple syrup and bourbon, to taste, in a large chilled bowl and whip until soft peaks form. Top the pie with the whipped cream and cinnamon crunch.
- Top off your feast with one (or more!) of these tasty pies.
BOBBY FLAY'S PUMPKIN PIE WITH CINNAMON CRUNCH AND BOURBON-MAPLE WHIPPED CREAM
Steps:
- To make the cinnamon crunch, preheat the oven to 350°F.
- Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.
- 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°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.
- Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.
- Bourbon-Maple Whipped Cream
- Combine the cream, vanilla seeds, maple syrup, and bourbon in a large chilled bowl, and whip until soft peaks form.
THROWDOWN PUMPKIN PIE
Try Bobby Flay's recipe for pumpkin pie, complete with graham cracker crust, from Food Network.
Provided by Bobby Flay
Categories dessert
Time 2h30m
Yield 1 (9-inch) pie, plus leftover filling
Number Of Ingredients 21
Steps:
- For the crust:
- Preheat the oven to 350 degrees F.
- Add all the ingredients for the crust to a food processor and pulse until combined; it should feel like wet sand, and just come together.
- Spread the mixture evenly into a 9-inch pie pan, using your finger tips or the flat bottom of a glass. Firmly press the mixture over the bottom and sides of the pan.
- Put the pan on the middle rack of the oven and bake until the crust is light brown and firm to the touch, about 10 to 15 minutes. Remove from the oven and let cool.
- For the filling:
- Preheat the oven to 275 degrees F.
- Whisk together the eggs, yolks and sugars in a large bowl. Add the butter, pumpkin, cream, spices, salt and vanilla seeds and whisk to combine. Strain the mixture into a bowl.
- Pour the strained mixture into the baked pie crust and bake until almost set, about 1 1/2 hours. Remove and let come to room temperature. Refrigerate until chilled, if preferred.
- Cook's Note: The filling makes more than what is needed to fill the pie shell. You are able to freeze the excess. We made a double batch and it filled 3 pie shells very comfortably.
- For the whipped cream:
- Combine the cream, vanilla seeds, syrup and bourbon in a large chilled bowl and whip until soft peaks form.
- Garnish each piece of pie with a dollop of the whipped cream before serving.
Tips:
- For the perfect pie crust, use a combination of all-purpose and pastry flour. This will give you a flaky, tender crust that is easy to work with.
- When rolling out the pie crust, be sure to use a light touch. You don't want to overwork the dough, or it will become tough.
- If you don't have a pie pan, you can use a 9-inch springform pan. Just be sure to line the bottom of the pan with parchment paper before adding the pie filling.
- To prevent the pie filling from curdling, temper the eggs before adding them to the hot pumpkin mixture. To do this, whisk the eggs in a bowl until they are well beaten. Then, slowly whisk in some of the hot pumpkin mixture until the eggs are warm. Finally, whisk the tempered eggs into the remaining pumpkin mixture.
- Bake the pie at a high temperature for the first 15 minutes. This will help to set the crust and prevent it from becoming soggy.
- After the pie has baked for 15 minutes, reduce the oven temperature and continue to bake until the filling is set. The pie is done when a toothpick inserted into the center comes out clean.
- Let the pie cool completely before serving. This will allow the filling to firm up and the flavors to develop.
Conclusion:
This pumpkin pie is a classic fall dessert that is sure to please everyone at your Thanksgiving table. The flaky, tender crust, the creamy pumpkin filling, and the cinnamon-crunch topping are all irresistible. Plus, the bourbon-maple whipped cream adds a touch of sophistication that makes this pie truly special. Whether you're a seasoned baker or a novice in the kitchen, this pumpkin pie recipe is easy to follow and will yield delicious results. So, grab your apron and preheat your oven - it's time to make some pumpkin pie!
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