December 1, 2013

Vamped Up Pumpkin Pie


Happy first day of December!  Hope you all had an amazing Thanksgiving with your loved ones.  Ours was special this year because all the kids and grandkids came, which doesn't happen very often!  So we were very thankful to be able to spend a few hours with everyone gathered together eating, drinking and laughing.

I don't normally post something that is related to a specific holiday after it's gone by, however, this time I needed to make an exception.  First I have to disclose that I think pumpkin pie, while good, is boring so I just never make it.  This year however, when discussing the Thanksgiving day menu with my husband and son, they both voted for pumpkin pie as one of the desserts.  I was good with that, but then I came across Bobby Flay's pumpkin pie "throwdown" recipe and I knew I wanted to make his version for Thanksgiving instead of the traditional pie.  

I always get a little nervous making something I've never made before on the day we are having company, but I've made pumpkin pie many times before so I wasn't too worried about it.  Turns out, this was the best pumpkin pie I've ever had - nice job Bobby Flay!  I do believe the graham cracker crust gives this pie the extra "wow factor" that I was looking for.  In the future, this will be the recipe I will use every time.  So people, print this recipe, bookmark it, Pin it, or whatever but make this pie for Thanksgiving next year!  Although, pumpkin pie doesn't have to only make an appearance on Thanksgiving - so make it when ever, but just make it.  I promise you will love this pie ♥



Pumpkin Pie (slightly adapted from Bobby Flay

Crust:
1 1/2 cups graham cracker crumbs
6 tbsp butter, melted
1/4 cup sugar
1/2 tsp cinnamon
1/8 tsp nutmeg

Filling:
2 whole eggs
2 egg yolks
1/4 cup brown sugar
1/4 cup granulated sugar
3 tbsp butter, melted
1 1/2 cups pumpkin puree
1 1/2 cups heavy cream
1 1/4 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
1 tsp vanilla
Seeds from 1/2 vanilla bean, split & scraped 

Crust:  Preheat oven to 350.  Place all the ingredients for the crust in the bowl of a food processor and pulse until combined (should look like wet sand).  Spread into a 9 inch pie plate, and using your finger tips firmly press it along the bottom and up the sides of the dish.  Cook until light brown, about 12-15 minutes.  Remove from oven and cool completely before adding the filling.

Filling:  Preheat oven to 275.  In a large bowl whisk together the eggs, yolks and the sugars.  Add the butter, pumpkin, cream, spices, salt, vanilla and vanilla bean seeds and whisk to combine.  Strain the mixture into a a bowl, then pour into the the pie plate with your cooked & cooled crust.  Bake until almost set, about 1 1/2 hrs.  Remove from oven and cool to room temperature.  Refrigerate until serving. 

*NOTE:  Bobby Flay tops his pie with bourbon-maple whipped cream.  While that sounds delicious and probably is the perfect touch for this pie, there was too much going on at my house to deal with making the whipped cream so I skipped it.  Visit FoodNetwork.com if you are interested in using his whipped cream to top your pie. 


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