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Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream Recipe

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Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream image

 

This recipe for Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream, by , is from As Seen In Food Network Magazine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lisa Mazza

Category:
Category:

Ingredients:  
Ingredients:  
Cinnamon Crunch
cup all-purpose flour
cup quick-cooking rolled oats
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
⅛ teaspoon ground cinnamon
1 large egg, lightly beaten

Filling
3 large eggs
3 large egg yolks
cup dark muscovado sugar
cup granulated sugar
2 tablespoons molasses
1 cups canned pumpkin puree
1 teaspoons ground cinnamon, plus more for the top
1 teaspoon ground ginger
teaspoon ground nutmeg
teaspoon ground cloves
teaspoon fine salt
1 cup heavy cream
cup whole milk
vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extract
3 tablespoons unsalted butter, melted

Bourbon-Maple Whipped Cream
1 cups heavy cream, very cold
vanilla bean, split lengthwise, seeds scraped out and reserved
2 tablespoons Grade B maple syrup
1 to 2 tablespoons bourbon

Directions:
Directions:
To make the cinnamon crunch : preheat the oven to 350 degrees 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 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.
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, to taste, in a large chilled bowl, and whip until soft peaks form.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1h

 

 

 

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