gobble gobble. [pumpkin pie w. graham cracker crust, cinnamon crunch & bourbon-maple whipped cream]
Happy belated Thanksgiving! I spent the holiday at home with my family eating mass amounts of food and drinking copious amounts of wine. We typically celebrate Thanksgiving at a family friend’s home, but since they were out of town this year, we gobbled up the turkey, stuffing and mashed potatoes at my house. I made this decadent pumpkin pie for dessert and it was a huge hit. Although time-consuming, the pie was absolutely worth all the effort!
pumpkin pie w. graham cracker crust topped w. cinnamon crunch & bourbon-maple whipped cream
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
- Cinnamon crunch recipe:
- ½ cup flour
- ½ cup quick-cooking rolled oats
- ½ cup light muscovado sugar, or dark brown sugar
- 1 tsp. ground cinnamon
- 7 tbsp. unsalted butter, cut into small cubes, cold
- Crust recipe:
- 2 cups graham cracker crumbs
- 11-12 tbsp. (about 1½ sticks) unsalted butter, melted
- ⅛ teaspoon ground cinnamon
- Filling recipe:
- 3 large eggs
- 3 large egg yolks
- ¾ cup dark muscovado sugar, or dark brown sugar
- ¼ cup granulated sugar
- 2 tbsp. molasses
- 1½ cups canned pumpkin puree
- 1¼ tsp. ground cinnamon, plus more for the top
- 1 tsp. ground ginger
- ½ tsp. ground nutmeg
- ¼ tsp. ground cloves
- ½ tsp. fine salt
- 1 cup heavy cream
- ½ cup whole milk
- ½ vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 tsp. pure vanilla extract
- 3 tbsp. unsalted butter, melted
- Bourbon-maple whipped cream recipe:
- 1¼ cups heavy cream, very cold
- ½ vanilla bean, split lengthwise, seeds scraped out and reserved
- 2 tbsp. Grade B maple syrup
- 1 to 2 tbsp. bourbon
Instructions
- Preheat oven to 350 degrees.
- For the cinnamon crunch: Combine the flour, oats, muscovado sugar (or dark brown 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.
- For 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. 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.
- For 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 melted 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.
- For the 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.
Notes
Recipe from Food Network.
