Bobby Flay’s Throwdown!: More Than 100 Recipes from Food Network’s Ultimate Cooking Challenge: A Cookbook

Bobby Flay’s Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream Makes 1 (10-inch) pie Cinnamon Crunch1/2 cup all-purpose flour1/2 cup quick-cooking rolled oats1/2 cup light muscovado sugar1 teaspoon ground cinnamon7 tablespoons unsalted butter, cut into small cubes, cold Crust2 cups graham cracker crumbs8 tablespoons (1 stick) unsalted butter, melted1⁄8 teaspoon ground cinnamon1 large egg, lightly beaten Filling3 large eggs3 large egg yolks3/4 cup dark muscovado sugar1/4 cup granulated sugar2 tablespoons molasses11/2 cups canned pumpkin puree11/4 teaspoons ground cinnamon, plus more for the top1 teaspoon ground ginger1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves1/2 teaspoon fine salt1 cup heavy cream1/2 cup whole milk1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extract3 tablespoons unsalted butter, meltedBourbon-Maple Whipped Cream (recipe follows), for serving 1. To make the cinnamon crunch, preheat the oven to 350ºF. 2. 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. 3. 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. 4. Reduce the oven temperature to 300ºF. 5. 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. 6. 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.  7. 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 1¼ cups heavy cream, very cold½ vanilla bean, split lengthwise, seeds scraped out and reserved2 tablespoons Grade B maple syrup1 to 2 tablespoons bourbon, to taste Combine the cream, vanilla seeds, maple syrup, and bourbon in a large chilled bowl, and whip until soft peaks form.