Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream
INGREDIENTS
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Cinnamon Crunch:
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(Makes enough for 2-3 pies)
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½ cup all-purpose flour
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½ cup quick cooking rolled oats
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½ cup light muscovado sugar
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1 teaspoon ground cinnamon
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7 tablespoons unsalted butter, cut into small cubes, cold
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Graham Cracker Crust:
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2 cups graham cracker crumbs
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8 tablespoons unsalted butter, melted
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1/4 teaspoon ground cinnamon
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1 egg, whisked (for brushing crust)
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Pumpkin filling:
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3 large eggs
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3 large egg yolks
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¾ cup dark muscavado sugar
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1/4 cup granulated sugar
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2 tablespoons molasses
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1 1/2 cups canned pumpkin puree
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1 1/4 teaspoons ground cinnamon
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1 teaspoon ground ginger
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1/2 teaspoon fine salt
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1 cup heavy cream
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½ cup whole milk
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1/2 vanilla bean, split, seeds scraped and reserved (or 2 teaspoons pure vanilla extract)
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3 tablespoons unsalted butter, melted
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Bourbon-Maple Whipped Cream (for serving):
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1 1/4 cups very cold heavy cream
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1/2 vanilla bean, split, seeds scraped and reserved (or 2 teaspoons pure vanilla extract)
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2 tablespoons Grade B maple syrup
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1 to 2 tablespoons bourbon (to your taste)
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