Reprinted from Bobby Flay's Throwdown! by Bobby Flay with Stephanie Banyas and Miriam Garron. Copyright 2010. Photographs copyright 2010 by Ben Fink. Published by Clarkson Potter, a division of Random House, Inc.
|1/2 cup all-purpose flour (for Cinnamon Crunch)||1 1/2 cups canned pumpkin puree (for filling)|
|1/2 cup quick-cooking rolled oats (for Cinnamon Crunch)||1 1/4 teaspoons ground cinnamon, plus more for the top (for filling)|
|1/2 cup light muscovado sugar (for Cinnamon Crunch)||1 teaspoon ground ginger (for filling)|
|1 teaspoon ground cinnamon (for Cinnamon Crunch)||1/2 teaspoon ground nutmeg (for filling)|
|7 tablespoons unsalted butter, cut into small cubes, cold (for Cinnamon Crunch)||1/4 teaspoon ground cloves (for filling)|
|2 cups graham cracker crumbs (for crust)||1/2 teaspoon fine salt (for filling)|
|8 tablespoons (1 stick) unsalted butter, melted (for crust)||1 cup heavy cream (for filling)|
|1/8 teaspoon ground cinnamon (for crust)||1/2 cup whole milk (for filling)|
|1 large egg, lightly beaten(for crust)||1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extract (for filling)|
|3 large eggs (for filling)||3 tablespoons unsalted butter, melted (for filling)|
|3 large egg yolks (for filling)||1/4 cups heavy cream, very cold (for Bourbon-Maple Whipped Cream)|
|3/4 cup dark muscovado sugar (for filling)||1/2 vanilla bean, split lengthwise, seeds scraped out and reserved (for Bourbon-Maple Whipped Cream)|
|1/4 cup granulated sugar (for filling)||2 tablespoons Grade B maple syrup (for Bourbon-Maple Whipped Cream)|
|2 tablespoons molasses (for filling)||1 to 2 tablespoons bourbon, to taste (for Bourbon-Maple Whipped Cream)|
TO MAKE CINNAMON CRUNCH: Preheat the oven to 350ºF.
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 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 300ºF.
TO MAKE 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.
TO MAKE BOURBON-MAPLE WHIPPED CREAM: Combine the cream, vanilla seeds, maple syrup, and bourbon in a large chilled bowl, and whip until soft peaks form.
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