Serious Eats: Recipes

Cook the Book: Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream

For a very special Thanksgiving-themed episode of Throwdown!, Bobby Flay showed down with Michele Albano of Michele's Pies for a Pumpkin Pie bake-off. Even though Albano went the extra mile by using fresh pumpkin puree instead of the less labor-intensive canned version, Flay's molasses and brown sugary Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream won the judges' hearts.

In the spirit of planning ahead for Thanksgiving, I decided to give the winning pie a spin using a recipe adapted from Bobby Flay's Throwdown!. First off, I'll preface this recipe by saying it's not your typical pumpkin pie—the crust is graham cracker, the filling has just as much to do with the gooey pecan pie filling as it does pumpkin, and the toppings are bourbon-spiked whipped cream and a salty-sweet cinnamon oat crunch.

As someone who has always preferred pecan to pumpkin when it comes to Thanksgiving desserts, I have to say, this pie was the best of both worlds. It had the ideal ratio of pumpkin flavor cut with the warmth of brown sugar and molasses. But in all honesty, I'd be happy eating anything topped with that fantastic Bourbon-Maple Whipped Cream and Cinnamon Crunch.

As always with our Cook the Book feature, we have five (5) copies of Bobby Flay's Throwdown! to give away this week.

Adapted from Bobby Flay's Throwdown! by Bobby Flay. Copyright © 2010. Published by Clarkson Potter. Available wherever books are sold. All Rights Reserved.

Printed from

© Serious Eats