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Pumpkin Pie With Cinnamon Crunch And Bourbon-Maple Whipped Cream

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Pumpkin Pie With Cinnamon Crunch And Bourbon-Maple Whipped Cream

Ingredients

  • cinnamon crunch
  • 1/2 cup all-purpose flour
  • 1/2 cup quick-cooking rolled oats
  • 1/2 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
  • 1/8 teaspoon ground cinnamon
  • 1 large egg, lightly beaten
  • filling
  • 3 large eggs
  • 3 large egg yolks
  • 3/4 cup dark muscovado sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons molasses
  • 1 1/2 cups canned pumpkin puree
  • 1 1/4 teaspoons ground cinnamon, plus more for the top
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon fine salt
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extract
  • 3 tablespoons unsalted butter, melted
  • bourbon-maple whipped cream (recipe follows), for serving
  • bourbon-maple whipped cream
  • 1 1/4 cups heavy cream, very cold
  • 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
  • 2 tablespoons grade b maple syrup
  • 1 to 2 tablespoons bourbon, to taste
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Published 2014-09-09 13:01:37 (2 years ago).

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