Bobby Flay Throwdown Pumpkin Pie Recipe

This Bobby Flay Throwdown Pumpkin Pie is a showstopper for your holiday table! With a buttery graham cracker crust, a rich and silky spiced pumpkin filling, and a decadent bourbon-maple whipped cream, it’s the ultimate fall dessert. Easy to prepare with pantry staples, this pie combines classic flavors with a gourmet twist everyone will love, ready in about 2 hours, plus cooling time.

Bobby Flay Throwdown Pumpkin Pie Ingredients

For the Crust:

• 1 1/2 cups finely ground graham cracker crumbs
• 6 tablespoons butter, melted and slightly warm
• 1/4 cup granulated sugar
• 1/4 teaspoon ground cinnamon

For the Filling:

• 2 whole large eggs
• 2 large egg yolks
• 1/4 cup dark brown sugar
• 1/4 cup granulated sugar
• 3 tablespoons melted unsalted butter
• 1 1/2 cups pumpkin puree
• 1 1/2 cups heavy cream
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon fine salt
• 1/2 vanilla bean, split, seeds scraped

For the Bourbon-Maple Whipped Cream:

• 1 1/4 cups very cold heavy cream
• 2 tablespoons Grade B maple syrup
• 1 to 2 tablespoons bourbon (to your taste)

How To Make Bobby Flay Throwdown Pumpkin Pie

1. Make and Bake the Crust: Preheat the oven to 350°F. In a food processor or a bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan. Bake for 10 to 15 minutes, until the crust is light brown and firm. Let it cool completely.
2. Prep for the Filling: Reduce the oven temperature to 275°F.
3. Mix the Pumpkin Filling: In a large bowl, whisk the whole eggs, egg yolks, and both sugars together. Whisk in the melted butter, pumpkin puree, heavy cream, all the spices, salt, and the vanilla bean seeds until thoroughly combined.
4. Strain and Bake: Strain the filling mixture through a fine-mesh sieve into another bowl. This is a key step for a silky texture. Pour the strained filling into the cooled, baked pie crust.
5. Bake the Pie: Bake for about 1 hour and 30 minutes. The pie is done when the edges are set, but the center still has a slight jiggle to it.
6. Cool Completely: Let the pie cool completely to room temperature on a wire rack, then chill in the refrigerator if desired.
7. Make Whipped Cream and Serve: When you are ready to serve, whip the cold heavy cream, maple syrup, and bourbon together in a chilled bowl until soft peaks form. Serve slices of the pie with a generous dollop of the whipped cream on top.

Recipe Tips

• How to get a perfectly silky, not grainy, filling? The most important secret is to strain the pumpkin custard through a fine-mesh sieve before pouring it into the crust. This removes any small bits of cooked egg or fibrous pumpkin and guarantees a perfectly smooth, restaurant-quality texture.
• How do I prevent my pumpkin pie from cracking? The key is the low baking temperature of 275°F and being careful not to overbake it. The pie is done when the center still has a slight wobble. A crack is a sign that the custard has overcooked and curdled.
• Can I make this pie ahead of time? Absolutely! Pumpkin pie is a perfect make-ahead dessert. You can bake it completely, let it cool, and then store it, covered, in the refrigerator for up to 3 days. Add the fresh whipped cream just before serving.
• What’s the best maple syrup for the whipped cream? As the recipe notes suggest, using a Grade B (now often labeled as “Dark Color and Robust Taste”) maple syrup will provide a deeper, more robust, and less sweet maple flavor that stands up beautifully to the bourbon.

What To Serve With Pumpkin Pie

This is a classic holiday dessert that is a staple for a reason. It is traditionally and most deliciously served with:

• A generous dollop of the homemade Bourbon-Maple Whipped Cream.
• A simple scoop of vanilla bean ice cream.
• A strong cup of black coffee or an after-dinner bourbon.

How To Store Pumpkin Pie

• Refrigerate: As a custard-based pie, it must be stored in the refrigerator. Cover it loosely with plastic wrap. It will keep well for up to 4 days. It is delicious served chilled or at room temperature.

Pumpkin Pie Nutrition Facts

• Serving: 1 slice (1/8th of pie)
• Calories: 620 kcal
• Carbohydrates: 55g
• Protein: 8g
• Fat: 42g
• Saturated Fat: 25g
• Sugar: 42g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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