Pumpkin Pie With Cinnamon Crunch & Bourbon Whipped Cream
"This incredible pie combines an intensely flavored, luxuriously smooth and creamy filling, a light boozy whipped cream, and crunchy cinnamon-oat streusel for a wonderful contrast of textures., The recipe is a Thanksgiving Throwdown winner was printed in the cookbook, "Bobby Flay's Throwdown!"...."
INGREDIENTS
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1/2 cup all-purpose flour
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1/2 cup quick-cooking rolled oats
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1/2 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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2 cups graham cracker crumbs
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8 tablespoons unsalted butter, melted (1 stick)
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1/8 teaspoon ground cinnamon
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1 large egg, lightly beaten
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3 large eggs
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3 large egg yolks
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3/4 cup dark muscovado 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, plus more for the top
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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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1/2 cup whole milk
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2 teaspoons pure vanilla extract or 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
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3 tablespoons unsalted butter, melted
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1 1/4 cups heavy cream, very cold
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1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
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2 tablespoons grade b maple syrup
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1 -2 tablespoon Bourbon, to taste
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