I’m not the most organized blogger. I can never seem to get ahead of all the holiday’s. I’m still trying to keep up with my pumpkin (and everything else) backlog and my Pintrest feed is already full of candy canes! There’s also no way the two of us could have eaten multiple Thanksgiving pies. I made this pie to bring to my friends annual Thanksgiving party this weekend. Perfect pie for sharing!
I like to make a different pumpkin pie each year for Thanksgiving. This pie was not a disappointment. The cinnamon crunch and maple whipped cream are perfectly matched to the soft spicy pumpkin filling.
2 cups crushed graham crackers (or ginger nut biscuits)
1 stick unsalted butter, melted
1/2 tsp cinnamon
1 large egg, beaten
3 egg yolks
3/4 cup dark brown sugar
1/4 cup granulated sugar
2 tbs molasses
1 1/2 cups pumpkin puree
1 1/4 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt
1 cup heavy (double) cream
1/2 cup whole milk
2 tsp vanilla
3 tbs unsalted butter, melted
1 1/4 cup cold heavy cream (double cream)
1/2 vanilla bean, scraped
2 tbs maple syrup
1/2 cup flour
1/2 cup oats
1/2 cup light brown sugar
1 tsp cinnamon
7 tbs cold unsalted butter, cut into cubes
- Make the cinnamon crunch first. Preheat the oven to 350 F/180 C. In a medium bowl mix together the flour, oats, sugar and cinnamon. Add in the butter cubes and mix with your fingers until crumbs form.
- Pat the mixture into a 4 inch square on a parchment lined baking sheet and bake for 15 minutes until golden brown and crisp. Once cool chop into pieces and set aside.
- Reduce the oven to 300 F/ 150 C. Make the pie crust. Combine the graham crackers, cinnamon and melted butter into a bowl. Press evenly into the bottom of a 10 inch pie plate. Brush with the beaten egg and bake for 12 minutes. Place on a cooling rack.
- Make the filling. In a large bowl whisk together the eggs, egg yolks, sugars and molases. Mix in the pumpkin, spices and salt. Whisk in the cream, milk and vanilla. Whisk in the butter.
- Place the pie plate on a baking tray and pour in the filling. Bake until the edges are set and the filling is slightly wobbly in the middle 45-60 minutes, Let cool about 2 hours.
- Make the whipped cream just before serving. Whisk the cream, maple and vanilla in a large bowl until soft peaks form. Spread over the pie and sprinkle with the cinnamon crunch.
Adapted from Bobby Flay's Throwdown!