Bobby Flay's Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream Recipe


For the cinnamon crunch:

  • ½ cup all-purpose flour
  • ½ cup quick-cooking rolled oats
  • ½ cup light muscovado sugar
  • 1 teaspoon ground cinnamon
  • 7 tablespoons unsalted butter, cut into small cubes, chilled

For the crust:

  • 2 cups graham cracker crumbs
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1⁄8 teaspoon ground cinnamon
  • 1 large egg, beaten lightly

For the filling:

  • 3 large eggs
  • 3 large egg yolks
  • ¾ cup dark muscovado sugar
  • ¼ cup granulated sugar
  • 2 tablespoons molasses
  • 1 ½ cups canned pumpkin purée
  • 1 ¼ teaspoons ground cinnamon, plus more for the top
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon fine salt
  • 1 cup heavy cream
  • ½ cup whole milk
  • ½ vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extract
  • 3 tablespoons unsalted butter, melted

Bourbon-Maple Whipped Cream, for serving


For the cinnamon crunch:

Preheat the oven to 350 degrees.

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.

For 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.

Reduce the oven temperature to 300 degrees.

For the filling:

Whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin purée, 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.

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, 45–60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours.

Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.

Cinnamon Crunch Pumpkin Pie with Maple Whipped Cream

There is plenty of space at the Thanksgiving table for the must-have dishes your family can't do without, but there is also some room to mix it up. Dessert is a convenient place to try out a new recipe that might become a tradition. Worst case scenario? It's still dessert, and dessert in general is pretty awesome.

If you are thinking about trying a new twist on an old favorite and you want YOUR pumpkin pie to be the one people spend the next year thinking about, this could be the recipe. This is a pie that lives up to the hype.

This recipe is inspired by Bobby Flay.


1/2 cup oats (quick cooking, old fashioned, steel cut, whatever)

7 tbsp cold butter, cut into small pieces

2 cups graham crackers, crushed

3/4 cup brown sugar (dark or light is fine I personally prefer light)

15 oz pumpkin puree (I used canned)

*No, not that kind of mace. While not a spice in everyone's pantry, mace is a personal favorite of mine. I like to add a dash anywhere I would use cinnamon. It has a bold, spicy flavor I always think of it as a kind of "dessert pepper". If you aren't into it, you can omit this one.

Firing the oven: this is a pretty low temperature recipe, perfect for a day or 2 after you have fully fired your oven for pizza. You can build a small fire for the cinnamon crunch topping. If you are starting cold, fire your oven to 350 degrees Fahrenheit.

1. Cinnamon Crunch Topping: Combine the flour, sugar, oats, cinnamon and butter with a pastry blender or food processor until the you have a crumbly mixture. Spread the mix out on a sheet pan lined with foil. Build a small fire (or use the fire you are heating your oven with) to toast the topping, stirring occasionally, until it is brown and becoming crisp, about 5 minutes. It will further crisp as it cools, so don't worry too much if it is still a little tacky when it comes out of the oven. Set aside.

2. Pie Crust: Crush the graham crackers with your pastry blender or food processor and combine with 1 stick melted butter and cinnamon. Press the mixture into the bottom and sides of a 9 inch pie plate. Try to get the sides as close to even with the rim of the plate as possible or your crust will be engulfed by custard (this was the fate of my pie and it was still delicious). Brush the surface of the crust with beaten egg and bake for 10 minutes or until the crust is set.

3. Pumpkin Custard: Whisk together all of the pumpkin custard ingredients listed, in the order in which they are listed, and periodically stir as you are adding to ensure everything is combined. Place the pie plate on a cooking sheet and pour the custard into your pie crust. The pie goes into the oven, without live fire, for 30 minutes. Check to be sure your edges aren't browning too fast (you can tent the pie with foil if it's looking a bit dark). Bake an additional 15 minutes. The edges should be set but the center should still jiggle every so slightly.

Browning at the edges good. Burning at the edges bad.

4. Cool the pie at room temperature for 2 hours.

5. Maple Whipped Cream: Whisk cold heavy cream, syrup, and vanilla together briskly until soft peaks form. If whipping by hand, use the largest whisk available. Spread the whipped cream evenly over the top of your pie and finish with crumbled cinnamon crunch topping. Reserve the extra crunch for serving.

I like this recipe because it brings textural elements of crunch and cream to plain pumpkin pie. It is rich, satisfying, and has a good balance of sweet and spicy flavors. Plus, it's pie, and on Thanksgiving it's pie for the win.

Bobby's Best Brunches

Savor caramel-smothered French toast, dressed-up eggs Benedict and more, straight from Bobby Flay's kitchen.

Related To:

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Avocado Salmon Benedict with Chive Oil

This version of eggs Benedict has seared instead of smoked salmon and a super-lemony hollandaise — a match made in heaven.

Baked Apples with Oatmeal and Yogurt

Kick morning oatmeal up a notch with an edible bowl — preferably a cinnamon-sugar-covered, cider-braised apple bowl.

Pecan Pie Monkey Bread

Bobby’s gooey monkey bread is easily assembled in a Bundt pan, which makes it an ideal brunch starter. Pecans and homemade caramel form a crackly glaze that trickles down between every warm layer of pull-apart dough.

Bangers and Egg Sandwiches

Bring it at brunch with this decadent breakfast sandwich layered with bright tomato jam, cheese-smothered eggs and crisp sausages.

Silver-Dollar Buttermilk Pancakes with Bourbon Molasses Butter

The beauty of silver dollar pancakes? You get lots of crispy edges in each bite. Bobby dresses his up by mixing pecans into the batter and serving bourbon-molasses butter on the side.


Bobby mixes a citrusy French aperitif wine with trendy Aperol then tops it all off with a little orange soda.

Streusel-Topped Baked Peaches with Sorghum Glaze

Bobby tops his crumbly streusel and peaches with a sweet sorghum glaze, which has the color and consistency of maple syrup, but also boasts a unique fruity flavor.

Smoked Salmon on Grilled Seven Grain Bread

Orange French Yogurt Cake

The combination of Greek yogurt and orange zest imbues this beloved French cake with a subtle tangy flavor. An orange marmalade glaze adds sweetness while also boosting the citrusy aroma.

Cinnamon Mascarpone Pancakes with Warm Morello Cherries and Hazelnuts

The silky and light mascarpone cheese topping takes the place of butter but adds a luxurious richness to these fluffy pancakes.

Orange-Scented Bomboloni

Bobby spikes these Italian doughnuts with orange liqueur, both in the pastry cream and the dipping sauce. The addictive little balls are rolled in sugar as soon as they’re out of the frying pan.

Grapefruit Mojito

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Cinnamon-Sugar Mini Pancake Muffins

These bite-size cinnamon-sugar muffins taste like pancakes but look more like doughnuts, and you'll definitely get addicted after your first few.

Tomato Tart

Chilled butter and cold water is the key to the flaky crust of this rustic tomato tart. A smear of Dijon mustard gives it a zingy bite to balance out the nutty, creamy cheeses and herbaceous oil dressing.

Old Vermont Cocktail

Bobby calls this golden-orange cocktail — made from gin and maple syrup — New England’s answer to the martini.

Coconut Waffles with Chocolate Maple Syrup

Coconut milk and sweetened shreds give Bobby’s fluffy waffles a double dose of island flair.

Pull-Apart Cinnamon Bread

If monkey bread and cinnamon rolls had a baby, this would be the delicious result.

Homemade Coconut Chai Tea Latte

Warm and spicy chai tea is incredibly easy to brew at home. Bobby steeps black tea with traditional chai spices like cardamom, cloves and fresh ginger, then whisks in coconut milk to give it creamy, frothy boost.

Bananas Foster French Toast

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Blackberry-Hazelnut Sticky Buns

Putting together your own irresistible sticky buns is much easier than you might think. These require only 30 minutes of prep.

Banana Bread with Vanilla Bean-Pecan Butter

This fragrant loaf will fill your kitchen with the comforting scents of cinnamon and ripe banana. Toast up the slices and add a dollop of bourbon-spiked vanilla butter before serving.

Wine Fruit Sparklers

Set out a variety of fresh juices and bottles of chilled Sauvignon Blanc, then let guests create their own sparkling cocktails.

Apricot-Yogurt Parfait with California Granola

Make Bobby's apricot puree and chunky California granola the night before your guests arrive — come morning, parfait assembly will be a breeze.

Black Pepper Popovers

To turn fluffy, peppery popovers into a complete meal, load them up with cheesy scrambled eggs and slices of maple-glazed ham.

Sunrise Mimosa

You probably won't be up when the sun rises for brunch, but you can layer mango and pomegranate in your cocktail to get a similarly gorgeous visual. Bonus: It's delicious too.

Shoofly Muffins

Bobby captures the rich molasses flavor of shoofly pie in muffin form, transforming the all-American dessert into a portable breakfast pastry.

Fruit-Filled Mini Toaster Pastries

Bobby fills his buttery toaster pastries with a sweet fruity jam, but you can draw inspiration from your favorite flavor and use brown sugar or chocolate fudge.

Jerk Pork Belly and Sweet Potato Hash

Bobby uses the bold, bright spices of the Caribbean to jazz up this diner classic. He braises jerk-rubbed pork belly until tender, then tosses the meat with cubes of sweet potato and — to truly take it over the top — a fried egg.

Citrus Blueberry Salad with Almond Relish

Bobby's citrus and blueberry salad is equal parts tart and sugary. It's a refreshing way to satisfy a sweets craving without leaving you feeling too full.

Hang Town Fry

Bobby's modern-day rendition of the hang town fry, a bacon and oyster omelet created during the California Gold Rush, features a tangy arugula tomato vinaigrette.

Mini Pumpkin Churros Chocolate-Coffee Dipping Sauce

These long thin doughnuts are crispy on the outside and light and tender on the inside.

Croque Madame Bread Pudding with Herb-Crusted Tomatoes

Instead of making a handful of individual sandwiches, make Croque Madame bread pudding. Make sure to fry sunny-side-up eggs just before serving.

Texas Eggs Benedict

Insert some Southern charm into your brunch lineup. Bobby swaps out traditional Benedict fixings like muffins and ham with juicy grilled steak, Texas toast and a spicy black bean tomato relish.

Grapefruit Salad

Wild Mushroom-Yukon Gold Hash

Those with hearty appetites will welcome this robust hash of earthy wild mushrooms, diced Yukon potatoes and plenty of fresh parsley and thyme.

Smoked Salmon and Scallion Scramble

Bobby plays with a classic ingredient pairing — smoked salmon and goat cheese — adding flaky pieces of fish to airy scrambled eggs and stirring the tangy fromage into butter for toast.

Buckwheat Crepes with Ham, Gruyere and Caramelized Onions

Buckwheat flour gives these crepes a nice nutty flavor — and the pancakes can be made days ahead of time.

Calabrian Scrambled Eggs with Jalapeno Pesto Bruschetta

For this southern Italian version of crostini, chili peppers are roasted to mellow out the spice and then blended with parsley into a pesto to top fluffy scrambled eggs with sopressata.

Gazpacho Bloody Maria

Is this a soup or a cocktail? It's somewhere in between and packed with quite a punch of tequila. Ay yi yi!

Rolled Omelet with Gruyère, Ham, Arugula and Torn Mustard Croutons

Kick up the classic ham and cheese omelet with nutty Gruyère and peppery arugula. The rolling technique takes a little bit of practice, but it's well worth the effort to wow guests at your next soiree.

Crunchy Maple-Topped Irish Oatmeal

Remember that maple brown sugar instant oatmeal you ate as a kid? This is the grown-up version. Almonds, sunflower seeds, walnuts, cinnamon and maple syrup get crunchy in the oven, and they contrast perfectly with the creamy Irish oats.

Sally Lunn French Toast with Homemade Apple Butter and Salted Caramel Whipped Cream

French toast won't know what hit it when it's smothered with a decadent caramel apple concoction.

The pie came together easily and smelled delicious

Mixing the ingredients was easy. Paige Bennett for Insider

That made it tricky to integrate the melted butter with the crushed graham cracker.

The graham-cracker crust had to bake. Paige Bennett for Insider

Overall, the hands-on part was quick and easy. After baking for 10 minutes, my crust was set and ready to be filled.

The recipe produced far more filling than I needed, so I froze the leftovers for a future pie.

The crust wasn't perfect but it held the filling just fine. Paige Bennett for Insider

I baked the pie for about 90 minutes. It came out golden, with a flawless top &mdash no cracks here!

Check out easy brunch hacks, hot trends and important do's and don'ts.

Make the most-important meal of the day the most memorable with our recipes and how-tos.


Mexican Brunch

Chef Bobby Flay has one of his favorite destinations in mind while preparing this colorful and appetizing Mexican brunch. He's whipping up a tall stack of Mexican Corn Pancakes, crispy Breakfast Potatoes With Red Chile-Lime Hollandaise, a refreshing Fruit and Vegetable Salad With Chile and Lime and of course, a Watermelon Margarita Mimosa to drink. There's nothing like waking up to Mexico . on a plate!

Flavors of New England

Bobby Flay's brunch takes a culinary trip to New England and features some of the region's best local ingredients. On the menu today is a refreshing SmoothTEA, delicious Pumpkin-Cranberry Scones and Johnnycakes each served with Whipped Maple Butter. Plus, Bobby re-invents a classic Eggs Benedict with his New England-style version: Crab Cake Benedict With Old Bay Hollandaise.

Tasty Trattoria Brunch

Bobby Flay creates a brunch menu in the style of Italian trattorias: casual with plenty of family-style dishes! First up, some decadent Cinnamon Mascarpone Pancakes With Warm Morello Cherries and Hazelnuts. He's also making a Frittata With Cherry Tomatoes, Sausage, Arugula and Ricotta and serving it with a side of Rosemary Home Fries With Pancetta, Parmesan and Parsley. And to toast a wonderful meal, he'll pour a citrus and mint cocktail he calls a Citronata.

French-American Brunch

Chef Bobby Flay adds a hint of American influence to French Bistro style dishes for this enticing brunch. His French-American mash up menu features Almond Croissant French Toast, Tarte Flambe With Herbed Creme Fraiche, Double Smoked Bacon and Goat Cheese, Yogurt Creme Brulee With Fresh Fruit and Granola and a Grapefruit Vesper to drink.

Bay City Brunch

Bobby Flay takes a hint from the city by the bay in this San Francisco-inspired brunch that includes Apricot-Yogurt Parfait With California Granola and an Orange Scented Bombolini With Pastry Cream and Chocolate Dipping Sauce. Plus, Bobby reveals what goes into the unbelievable omelet known as the Hang Town Fry. You won't want to miss this San Francisco treat of a brunch!

Brunch Bites Across Europe

Bobby Flay's making it easy to entertain for brunch with a menu of European-inspired small bites that are sure to please any crowd! His tasty brunch includes Calabrian Scrambled Eggs with Jalapeno Pesto Bruschetta, Buckwheat Crepes With Ham, Gruyere and Caramelized Onions and Mini Pumpkin Churros with a silky smooth Chocolate-Espresso Dipping Sauce.

Chocolate Brunch

Chef Bobby Flay satisfies your chocolate fix with a cocoa-filled brunch menu of sweet and savory dishes. He's serving Double Chocolate Pancakes With Salted Caramel Syrup, Mole Rubbed Steak and Eggs With Chocolate Stout Beurre Blanc and Chocolate-Orange Yogurt Panna Cotta.

Impress Your Guests

Chef Bobby Flay demonstrates how to prepare a jaw-dropping brunch without breaking a sweat. His quick and impressive recipes include Biscuit Sticky Buns, Asparagus and Cheese Popovers, Apricot and Raspberry Granola Gratin and Riesling Sangria With Mango and Nectarine. A brunch that's equal parts easy and amazing!

Vermont Bed & Breakfast Style

Bobby Flay loves to recreate his favorite vacation meals and this menu is no exception. For his Vermont Bed and Breakfast menu he's making Black Pepper Popovers Filled With Vermont Cheddar and Herb Scrambled Eggs and Maple-Mustard Glazed Canadian Bacon. And as if that's not enough to get you out of bed, he's also making Baked Apples with Oatmeal and Yogurt and mixing up an Old Vermont Cocktail.

A Basket of Brunch Goodies

Bobby Flay's making a spread of continental favorites for this brunch menu. He's baking up all-American favorites like Shoo-Fly Muffins, Banana Bread With Vanilla Bean-Pecan Butter and Fruit Filled Mini Toaster Pastries! And for an added bit of fun, he's creating a one-of-a-kind Bellini Bar that is sure to impress any brunch guest.

Marrakesh Express Brunch

Chef Bobby Flay showcases the amazing spices and flavors of Morocco with this mouthwatering brunch. His menu includes Oatmeal With Honey Roasted Apricots and Pistachios, Moroccan Eggs With Flatbread and Goat Cheese, a refreshing Moroccan Coffee Granita Parfait and beautiful Apricot Mimosa.

Southwest Brunch

Chef Bobby Flay channels his love of Southwestern cuisine into this brunch that packs a flavorful punch! His colorful menu features Blue Corn Pancakes With Passion Fruit Butter, Chorizo-Potato Cakes With Black Bean and Salsa Verde and Guava-Papaya Mimosas. Feast your eyes on a brunch from the four corners!

Best of the Pacific Northwest

Bobby Flay shows a little love for an often overlooked culinary destination -- the Pacific Northwest! On today's brunch menu: Smoked Salmon and Scallion Scramble With Whole Grain Toast and Homemade Goat Cheese Butter, Wild Mushroom-Yukon Gold Hash, irresistible Blackberry-Hazelnut Sticky Buns and a Coconut Chai Tea Latte.

Bold Southwestern Brunch

Bobby Flay takes a journey to his culinary roots with a bold Southwestern brunch! His menu includes savory dishes like Texas Eggs Benedict and Cast Iron Home Fries With Chiles, Cilantro and a Creamy Garlic Dressing. And for a sticky sweet treat, he's baking a batch of Pecan Pie Monkey Bread.

New Orleans Brunch

Chef Bobby Flay takes a culinary walk through New Orleans' French Quarter for this brunch that's perfect any time of day. He's starting off with The Vieux Carre, a legendary local cocktail, and then prepares Bananas Foster Beignets and Beef Grillades With Cheesy Corn and Grits. Join Bobby to take a trip down Bourbon Street for brunch!

Beach-y Keen Brunch

Bobby Flay takes a "stay-cation" to the tropics with this Island-inspired brunch. He uses the brightest and boldest flavors in his Jerk Pork Belly and Sweet Potato Hash with Fried Eggs, Coconut Waffles with Chocolate Maple Syrup and Bananas and a Tropical Fruit Salad with Ginger Syrup. And to make it really feel like a tropical vacation, he'll shake up some Grapefruit Mojitos.

Springtime Brunch

To celebrate the festivities and holidays of the season, Chef Bobby Flay prepares a delicious brunch spread that's perfect for any family gathering at springtime. He's inspired by Hot Cross Buns to make Spiced Raisin Pancakes With Rum-Raisin Cream Cheese Glaze and re-imagines a holiday staple with his Ham and Cheddar Pie served with Mixed Greens tossed in Apricot Vinaigrette. He also celebrates the colors of spring with an Everything Hash Brown Cake With Pickled Red Onions and Green Onion Creme Fraiche. And to drink, he's mixing up colorful Carrot and Orange Mimosas.

Cuisine du Jour

Bobby whisks us away to the South of France with today's delicious brunch menu. All good French food is accompanied by a Baguette and Bobby toasts his with Goat Cheese topped with Poached Eggs and a Black Pepper Vinaigrette. For a little something sweet he whips up a Pain Perdu with Fresh Peaches and Vanilla Butter and to finish, a White Wine and Lillet Cocktail.

Flavors of New England

Bobby Flay's brunch takes a culinary trip to New England and features some of the region's best local ingredients. On the menu today is a refreshing SmoothTEA, delicious Pumpkin-Cranberry Scones and Johnnycakes each served with Whipped Maple Butter. Plus, Bobby re-invents a classic Eggs Benedict with his New England-style version: Crab Cake Benedict With Old Bay Hollandaise.

Bobby&rsquos Pumpkin Bread Pudding

Any of you who tuned in to watch my Throwdown against Bobby Flay this week likely saw the part when my precious daughter Petunia sold me down the river and told the camera that she preferred Bobby&rsquos dessert to mine.

I think her exact words were &ldquoDon&rsquot tell my mom, but I really think Bobby&rsquos recipe is the best.&rdquo

Turns out, though, homegirl knows her stuff. Bobby&rsquos dessert was &ldquoPumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise,&rdquo and my eleven-year-old was so smitten with the recipe during filming, it&rsquos totally ruined her forever on the typical sweets eleven-year-olds might like.

&ldquoHoney, you want a piece of chocolate cake?&rdquo

&ldquoNo, I&rsquom waiting for more of that pumpkin bread pudding.&rdquo

&ldquoSweetie, you want a chocolate chip cookie?&rdquo

&ldquoNo, I&rsquoll just have some of that pumpkin bread pudding of Bobby&rsquos.&rdquo

&ldquoSugar Lump, would you like this bag of Skittles?&rdquo

&ldquoI want Bobby and his wife to adopt me.&rdquo

My point is, the dessert raised the bar for desserts as far as my sweet girl is concerned. Problem is, we haven&rsquot been able to make the recipe ourselves because we haven&rsquot been able to find it. But this week, in conjunction with the show, Food Network posted all the recipes. You can find them here:

Friday afternoon, my daughter made it all by herself.

She started by making the pumpkin bread. Very simple ingredients. A piece of cake. (Well, a loaf of bread.) Then she cubed the bread, put it on a big sheet pan, and toasted the bread for about forty-five minutes or so, just to dry it out a little bit. While the bread was drying, she made the pumpkin custard, which sounds complicated but really isn&rsquot at all.

I wandered into the kitchen from time to time to lick bowls and steal cubes of pumpkin bread out of the oven.

Once the bread was slightly dried out, she made the bread pudding by throwing the cubes in a baking dish and pouring the pumpkin custard over the top, then baking it.

Bobby spooned his onto plates. but my girl cut hers into squares.

I wonder what that says about their respective personalities? I&rsquoll ask Freud the next time I bump into him. I see him at The Wal Marts occasionally.

While the bread pudding baked, Petunia made the vanilla bean creme anglaise, which is in the family of creme brulee or any sort of custard cream. She did really well with it there were some slightly cooked curdles of eggs that wound up in the strainer, but the strained cream itself was just as it should be.

By the way, I&rsquom putting this on PW Home and Garden soon as a Holiday Gift Idea. It is a heavenly, perfect product. I absolutely love it, and will tell you more about it later.

I should tell you that my girl opted not to make the caramel apple sauce. She didn&rsquot want to wait that long.

And I really can&rsquot blame her. This was actually photographed the next day, and both the bread pudding (reheated) and the creme anglaise were just as delicious as they&rsquod been the night before.

I will tell you that this recipe has many different elements, and many can be made ahead of time. Make the pumpkin bread now, for instance it only gets better if it gets a little dry. Make the creme anglaise Tuesday, then cover it tightly and keep it in the fridge. I think you could easily make the custard the day before Thanksgiving and keep it cold, and the same would probably hold true for the caramel apple sauce. Then you&rsquod just need to assemble, bake, heat, drizzle, and bring it all together in an explosion of perfect deliciousness on Thanksgiving day.

Bourbon Pumpkin Pie Recipe | 1-Minute Video

Seriously, if I have learned anything about entertaining over the years, it’s that perfection is so overrated. Entertaining is about the people.

And when you get a great group of people together, great memories are bound to be made. And often, any seeming “imperfections” are what make time together all the more perfect.

For example, the big buckets of fried chicken that John picked up from Popeye’s after coming up short at Costco?! Pretty sure they were the hit of the night. The sweet potato casserole that my neighbor, Cynthia, ran out of time to make? Well, her improvised sweet potato “stacks” were one of the most delicious and creative sweet potato dishes I’ve ever had. And all of that Pinterest-perfect decor and tablescape that we ran out of time to make? Well, we literally ran out of room on the countertops and the table because there was so much food, which we all happily devoured.

It was awesome. And it made me so thankful yet again for this eclectic community of neighbors who have turned into friends. I love this crazy thing that we have together, and wouldn’t have wanted the night to go any other way.

Although, I will say that we missed out on this bourbon pumpkin pie… :)

Heck yes! It may look like a traditional pumpkin pie, but there’s a nice splash of bourbon in there. (And in the whipped cream on top!) And if you happen to like bourbon and pumpkin pie, I highly recommend you give it a try because it’s also super easy to make.

Just whip up traditional pumpkin pie batter and add in two tablespoons of bourbon.

Then pour the filling into an unbaked pie crust. (If you need a recipe or tutorial, here’s my post on how to make a pie crust.)

Then bake it up just as you would a traditional pumpkin pie.

Oh, and I highly recommend making a batch of homemade bourbon whipped cream to pile on top. You won’t regret it.

Season 6

Chef Bobby Flay keeps his Thanksgiving meal going with a brunch full of holiday flavors, making Pumpkin Lattes and Pumpkin-Spiced Granola Parfaits with Orange-Cranberry Jam and Maple Yogurt. Then, he transforms Thanksgiving leftovers into a savory and comforting Roast Turkey Hash with Brussels Sprouts and Sweet Potatoes drizzled with a Bacon-Herb Oil.

Chef Bobby Flay is entertaining with the bold and unexpected flavors of Middle Eastern cuisine, and his crowd-pleasing, family style menu includes Vanilla-Cardamom French Toast with Roasted Apples, an herbaceous Persian Baked Omelet and Spiced Home Fries with Cilantro and Red Chiles.

Chef Bobby Flay is putting a new spin on classic neighborhood pancake house dishes, like Mini Denver Omelet Frittatas with Crispy Hammy Croutons and Silver Dollar Tropical Pancakes with Mascarpone Whipped Cream. Plus, Bobby shows how to start your morning right with iced and hot versions of Hazelnut-Chocolate-Toffee Coffee.

Chef Bobby Flay is cooking a "buzz"-worthy brunch with the one ingredient he can't live without: honey! He highlights honey's versatility with Grilled Stone Fruit with Farmer's Cheese and Spiced Honey Almonds, Chocolate Chip Pistachio Pancakes with Salted Honey Caramel Syrup, crisp Honey-Bourbon Glazed Bacon and a White Tea Rum Cocktail with Honey-Lime Syrup.

Chef Bobby Flay has the perfect brunch for all the lovely ladies in his life and yours. The light and flavorful menu includes cheesy Mushroom and Grits Quiche topped with a vibrant Kale Pesto, and Easy Almond Sticky Buns that are dangerously simple to make. To drink, he makes a beautiful and crisp Cucumber-Lime Martini.

Chef Bobby Flay is bringing the bold spices and flavors of the tropics to brunch with a beautiful menu that includes Spiced Oatmeal with Bananas, Mangos and Toasted Coconut Almonds and a Jerk Chicken Sweet Potato Hash with Poached Eggs and Mango-Habanero Hot Sauce. To add to the beachside feel, he mixes up a pitcher of Coconut-Lime Mojitos!

Chef Bobby Flay recreates comfort food favorites for this whimsical and delicious brunch, with an exciting menu of Churro French Toast with a White Chocolate Orange dipping sauce, Cinnamon Bun Pancakes topped with a Maple Cream Cheese Glaze, and Bacon-Cheddar Twists with Soft-Cooked Eggs.

Chocolate lovers will delight in Chef Bobby Flay's ultimate cocoa-filled brunch! He's serving up decadent dishes like Chocolate-Drizzled Scones, Stuffed Mexican Hot Chocolate French Toast with Cinnamon Whipped Cream, a Chocolate Peanut Butter Swirl Smoothie and a quick and easy recipe for Chocolate-Hazelnut Turnovers.

Chef Bobby Flay is whipping up a crowd-pleasing brunch of classically sweet dishes reimagined with savory flavors, like Stuffed French Toast with Gruyere, Mustard Greens and Double-Smoked Bacon, Ham and Cheese Scones with Roasted Tomatoes, and a Yogurt Bowl with Savory Toppings like beets, cucumbers and chickpeas. To drink, he's reinvented another brunch classic with his Verde Mary.

Chef Bobby Flay's got an action-packed sweet and savory brunch menu for the big game, including a Burrito stuffed with Salsa Verde Chicken, Chicken Cracklings, Scrambled Eggs and Cheese with a side of crispy Green Onion-Spiced Mustard Hash Browns, and Brown Butter Bourbon Maple-Glazed Baked Donuts. Plus, a citrus flavored beer-gin cocktail for the win!

Chef Bobby Flay is breaking out the buttermilk, his secret weapon for brunch! First up, Golden Raisin-Fennel Soda Bread with Orange-Buttermilk Butter, followed by tender Buttermilk Waffles topped with golden Buttermilk Fried Chicken. To drink, he's blending a thick and refreshing Mango-Cardamom Buttermilk Smoothie.

Chef Bobby Flay is serving a brunch that's easy on the wallet but full of flavor. His straight-from-the-pantry menu features an Italian Egg Bread Bowl, a Spinach Salad with Everything Bagel Croutons and a Lemon Caper Dill Vinaigrette, Whipped Ricotta Toast with Quick Jam and a shaken cocktail with Gin and Jam.

Chef Bobby Flay is making bread shine in this sweet and savory brunch. First up, a Southwestern Cornbread Strata served with a creamy, Spicy Tomato Sauce, and then a crisp Crushed Grape Sangria to cool things off. To finish, he makes indulgent Banana Bread Waffles topped with Bananas Foster Sauce.

Chef Bobby Flay's brunch menu is so satisfying and delicious, you'd never know it's good for you too! His healthy menu includes a Blueberry-Pomegranate Power Bowl with Crispy Quinoa Crumbles, creamy and flavorful Avocado Toast, a "Boosted Up" Bloody Mary made with homemade veggie juice, and a Black Forest Iced Tea that feels like dessert.

Chef Bobby Flay creates a brunch that's fresh from the apple orchard, featuring Cheddar Black Pepper Waffles topped with Sausages and Apples tossed in a Maple Agro Dolce Sauce, Apple Pancake Bars with a nutty Brown Butter Crumble drizzled with Apple Syrup, and Sparkling Apple Cider Sangria.

Holiday dinner transforms into a jaw-dropping brunch at Chef Bobby Flay's house! His festive menu features Egg and Ham Empanadas with a Piquillo Pepper Sauce, Cinnamon-Maple-Oat Biscotti with a Yogurt Dip and Red Velvet Hot Chocolate with Cream Cheese-Marshmallow Whipped Cream.

Chef Bobby Flay is getting in the holiday spirit with comforting dishes like Baked Chimichangas with Smoky Black Beans topped with an Avocado-Tomato-Watercress Salsa, and fluffy Pumpkin-Ricotta Pancakes drizzled with a Spiced Apple Caramel Sauce. Then, he's toasting to holiday cheer with a batch of Orange-Cranberry Margaritas!

Bethenny Frankel Gives Brit Her Best Career Advice

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Imagine you've forgotten once again the difference between a gorilla and a chimpanzee, so you do a quick Google image search of “gorilla." But instead of finding images of adorable animals, photos of a Black couple pop up.

Is this just a glitch in the algorithm? Or, is Google an ad company, not an information company, that's replicating the discrimination of the world it operates in? How can this discrimination be addressed and who is accountable for it?

“These platforms are encoded with racism," says UCLA professor and best-selling author of Algorithms of Oppression, Dr. Safiya Noble. “The logic is racist and sexist because it would allow for these kinds of false, misleading, kinds of results to come to the fore…There are unfortunately thousands of examples now of harm that comes from algorithmic discrimination."

On At Liberty this week, Dr. Noble joined us to discuss what she calls “algorithmic oppression," and what needs to be done to end this kind of bias and dismantle systemic racism in software, predictive analytics, search platforms, surveillance systems, and other technologies.

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Pumpkin Pie Throwdown with Bobby Flay Food Network

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Michele Albano of Michele's pies in Norwalk, Conn., is taking the traditional Thanksgiving pumpkin pie to new heights with her newest creation, the decadent Maple Pumpkin with Pecan Streusel Pie.

Pumpkin Pie with Bourbon-Maple Whipped Cream and Cinnamon

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  • Place the pie plate on a baking sheet, pour the pumpkin filling into the crust and sprinkle additional cinnamon over the top. Bake

Throwdown Pumpkin Pie Recipe Bobby Flay Cooking Channel

  • Whisk together the eggs, yolks and sugars in a large bowl
  • Add the butter, pumpkin, cream, spices, salt and vanilla seeds and whisk to combine
  • Pour the strained mixture into the baked pie crust

Bobby Flay’s Pumpkin Pie with Cinnamon Crunch and Bourbon

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  • To make the cinnamon crunch, preheat the oven to 350°F
  • Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and …

Bobby flay's pumpkin pie recipe

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Recipe: Bobby Flay's Pumpkin Pie, Bourbon and Maple

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  • Combine all ingredients in a large bowl and mix until smooth
  • Strain the mixture into the prepared pie shell and place the pie on a baking sheet
  • Bake the pie for about 45-50 minutes or until the crust is golden, the edges of the pie become puffed and the center is still moist.

I made pumpkin pie using 3 celebrity-chef recipes, and the

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  • I made pumpkin pies using recipes from Dominique Ansel, Alton Brown, and Bobby Flay
  • My favorite recipe was Flay's because it was easy to follow and its …

Pumpkin Latte Recipe Bobby Flay Food Network

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Combine the pumpkin puree and pumpkin pie spice in a small saucepan over medium heat and cook until the mixture thickens slightly and the spices become …

I made pumpkin pie using 3 celebrity-chef recipes, and the

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  • I made pumpkin pies using recipes from Dominique Ansel, Alton Brown, and Bobby Flay
  • My favorite recipe was Flay's because it was easy to follow and its special whipped cream was delicious
  • Ansel's recipe was a disaster to make, and the pie tasted quite bland

Pumpkin Pie Throwdown with Bobby Flay Cooking Channel

  • Michele Albano of Michele's pies in Norwalk, CT is taking the traditional Thanksgiving pumpkin pie to new heights with her newest creation, the decadent Maple Pumpkin with Pecan Streusel Pie
  • Michele has won many awards for her delicious pies, but she is never had to compete against an Iron Chef
  • Stay tuned to see whose pie will squash the competition!

Bobby Flay's Pumpkin Pie with Cinnamon Crunch and Bourbon

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 …

Recipe: Bobby Flay's Pumpkin Pie with Cinnamon Crunch and

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Recipe: Thanksgiving Dessert Recipes - 11-26-14 Daily Recipe Swap : Betsy at Recipelink.com - 11-26-2014: 1: Recipe: Bobby Flay's Pumpkin Pie with …

Bobby Flay's Pumpkin Pie with Cinnamon Crunch and Bourbon

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  • Directions for: Bobby Flay's Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream Ingredients Cinnamon Crunch

Throwdown Pumpkin Pie Recipe : Bobby Flay : Food Network

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From easy Bobby Flay's Pumpkin Pie With Cinnamon Crunch And Bourbon Maple Whipped Cream recipes to masterful Bobby Flay's Pumpkin Pie With Cinnamon Crunch And Bourbon Maple Whipped Cream preparation techniques, find Bobby Flay's Pumpkin Pie With Cinnamon Crunch And Bourbon Maple Whipped Cream ideas by our editors and community in this recipe

Bobby Flay's Pumpkin Pie with Cinnamon Crunch

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  • Traditional Pumpkin Pie Perfected! How to make a homestyle pumpkin pie from scratch or from a can
  • From scratch: cut pumpkin in half, clean, cover outside with canola oil, …

Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped

  • Bobby Flay is known for taking things to the next level, especially when he's competing in his throwndowns
  • This pumpkin pie has a cinnamon-flavored graham cracker crust and rich filling that with muscovado sugar that redfines the standards of a pumpkin pie
  • To top it all off (literally), he smears bourbon-maple whipped cream all over his pie

Pumpkin Pie – Blair Waldorf, lifestyle and all

  • Yummy and nice! Blair also allegedly uses Bobby Flay’s recipe
  • Here is the recipe for the pie (taken from this blog, Sweet, Fierce & Foodilicious): Ingredients for the flaky pie crust 1 ¾ all purpose flour – 1 stick butter – ½ teaspoon salt – 3 tablespoon water – 1 tablespoon sugar

Bobby Flay's Pumpkin Granola and Orange

  • Put the oats, seeds and nuts in a large bowl
  • Combine the pumpkin puree, sugar, maple syrup, oil and pumpkin pie spice in a medium saucepan and bring to a boil over medium heat and let …

Perfect Pumpkin Bread, From Bobby Flay

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  • Dip the pumpkin bread into the egg mixture and soak both sides for about 30 seconds
  • Place 4 slices of the bread into the pan and cook on both sides until golden brown, about 2 …

Sweet Potato Gratin. Delicious. Reminds me of pumpkin pie

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  • All that the website pins is the recipe photo
  • Go to bobbyflay.com for the recipe
  • Vegetarian Side Dishes Vegetable Side Dishes Vegetarian Recipes Cooking Recipes Chef Bobby Flay Bobby Flay Recipes Side Dish Recipes Vegetable Recipes Thanksgiving Recipes.

Pumpkin Bread recipe Epicurious.com

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  • Add the pumpkin puree and mix until combined
  • Add the eggs, one at a time, and mix until just incorporated
  • Mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just

Baked Pumpkin Oatmeal with Cinnamon Crumbles Recipe

  • In a medium bowl, combine the toasted oats, brown sugar, cane sugar, pumpkin pie spice, allspice and salt
  • In a separate bowl, whisk together the pumpkin puree, milk, eggs, vanilla extract and raisins
  • Stir the dry mixture into the wet the mixture will be …

I made pumpkin pie using 3 celebrity-chef recipes, and the

  • Flay’s signature pumpkin-pie recipe has many steps Paige Bennett for Insider The ingredients for Bobby Flay’s pumpkin pie
  • Though he’s known as a grill master, Flay

Pumpkin-Cranberry Scones with Whipped Maple Butter Recipe

  • Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl
  • Cut the butter into the mixture until it resembles coarse meal
  • Whisk together the buttermilk, pumpkin and vanilla in a medium bowl until smooth
  • Add the wet mixture to the dry along with the cranberries and candied ginger.

The BEST damn pumpkin pie, it’s throwdown time. Good for

  • Convinced that BA’s recipe combined with Bobby Flay’s technique I believe I have the best pie recipe and now so do you: The BEST Pumpkin Pie
  • (take that Bobby) Filling: 15 oz pumpkin puree ½ c dark brown sugar 2 T granulated sugar 1 T corn syrup (or light molasses) 1 T flour 1 ½ t cinnamon ¾ t ginger ¼ t cloves ¾ t pumpkin pie spice

Bobby Flay's Pumpkin Pie with Cinnamon Crunch and Bourbon

  • Get full Bobby Flay's Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream (Bobby Flay) Recipe ingredients, how-to directions, calories and nutrition review
  • Rate this Bobby Flay's Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream (Bobby Flay) recipe with cinnamon crunch, 1/2 cup all-purpose flour, 1/2 cup quick-cooking rolled oats, 1/2 cup light …

Pumpkin Soup: Bobby Flay’s Creamy Pumpkin Soup with Greek

  • Combine the pumpkin puree and 2 cups of the stock in a medium saucepan and bring to a boil over high heat

Bobby’s Pumpkin Bread Pudding

Bobby’s dessert was “Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise,” and my eleven-year-old was so smitten with the recipe during filming, it’s totally ruined her forever on the typical sweets eleven-year-olds might like.

Bobby Flay's Throwdown!: More Than 100 Recipes from Food

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  • Bobby Flay: Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream
  • 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

Gingerbread Pumpkin Waffles with Buttermilk-Rum Caramel

  • For the gingerbread pumpkin waffles: Preheat the oven to 250 degrees F
  • Place a baking rack on top of a baking sheet
  • In a large bowl, whisk together the flour, granulated sugar, muscovado sugar, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt.

22 BOBBY FLAY RECIPES. ideas bobby flay recipes, bobby

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  • Oct 3, 2014 - Explore Nilsa Mercado's board "BOBBY FLAY RECIPES.", followed by 179 people on Pinterest
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Bobby Flay's Pumpkin Pie with Cinnamon Crunch and Bourbon

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Recipe of Bobby Flay's Pumpkin Pie with Cinnamon Crunch and Bourbon food with ingredients, steps to cook and reviews and rating.

Bobby Flay’s Pumpkin Bread with Spicy Caramel Apple Sauce

  • Chef Flay uses a mixer but I know many people do not have one but will want to try the recipe so I made it by hand
  • Cream together 4 tbsp unsalted softened butter with 1 1/2 cup sugar and 1/4 cup vegetable oil
  • Add in 1 cup canned pumpkin puree, not pumpkin pie filling
  • One at a time, add two eggs, mixing until just incorporated.

Bobby Flay's Pumpkin Pie with Cinnamon Crunch and Bourbon

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Directions To make the cinnamon crunch, preheat the oven to 350 degrees F.Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine.

Bobby Flay's Bourbon-Maple Whipped Cream Recipe

Decadent and delicious, this homemade whipped cream is perfect atop Bobby Flay's Pumpkin Pie with Cinnamon Crunch recipe.Adapted from "Bobby Flay's Throwdown!" by Bobby Flay