Bobby Flay's Pumpkin Pie
INGREDIENTS
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1/2 cup all-purpose flour (for Cinnamon Crunch)
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1 1/2 cups canned pumpkin puree (for filling)
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1/2 cup quick-cooking rolled oats (for Cinnamon Crunch)
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1 1/4 teaspoons ground cinnamon, plus more for the top (for filling)
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1/2 cup light muscovado sugar (for Cinnamon Crunch)
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1 teaspoon ground ginger (for filling)
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1 teaspoon ground cinnamon (for Cinnamon Crunch)
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1/2 teaspoon ground nutmeg (for filling)
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7 tablespoons unsalted butter, cut into small cubes, cold (for Cinnamon Crunch)
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1/4 teaspoon ground cloves (for filling)
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2 cups graham cracker crumbs (for crust)
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1/2 teaspoon fine salt (for filling)
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8 tablespoons (1 stick) unsalted butter, melted (for crust)
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1 cup heavy cream (for filling)
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1/8 teaspoon ground cinnamon (for crust)
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1/2 cup whole milk (for filling)
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1 large egg, lightly beaten(for crust)
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1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extract (for filling)
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3 large eggs (for filling)
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3 tablespoons unsalted butter, melted (for filling)
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3 large egg yolks (for filling)
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1/4 cups heavy cream, very cold (for Bourbon-Maple Whipped Cream)
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3/4 cup dark muscovado sugar (for filling)
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1/2 vanilla bean, split lengthwise, seeds scraped out and reserved (for Bourbon-Maple Whipped Cream)
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1/4 cup granulated sugar (for filling)
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2 tablespoons Grade B maple syrup (for Bourbon-Maple Whipped Cream)
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2 tablespoons molasses (for filling)
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1 to 2 tablespoons bourbon, to taste (for Bourbon-Maple Whipped Cream)
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