Bobby’s Throwdown Pumpkin Pie

Bobby’s Throwdown Pumpkin Pie


Graham Cracker Crust:

  • 1 1/2 cups finely ground graham cracker crumbs
  • 6 tablespoons butter, melted and slightly warm
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon

Pumpkin filling:

  • 2 whole eggs and 2 additional egg yolks
  • 1/4 cup each dark brown sugar and granulated sugar
  • 3 tablespoons melted unsalted butter
  • 1 1/2 cups pumpkin puree (see below)
  • 1 1/2 cups heavy cream
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ½ teaspoon fine salt
  • 1/2 vanilla bean, split, seeds scraped and reserved

Bourbon-Maple Whipped Cream

  • 1 1/4 cups very cold heavy cream
  • 1/2 vanilla bean, split, seeds scraped and reserved
  • 2 tablespoons Grade B maple syrup
  • 1-2 tablespoons bourbon (to your taste)


To Make Puree: Preheat oven to 350 degrees. Wash the exterior of your pumpkin, without soap. Cut the pumpkin in half. Scrape the insides away from the flesh (the stringy stuff) with an ice cream scooper or heavy spoon. Place the clean pumpkin cut side down into a covered oven container. Cover the container and roast for 45-90 minutes until the pumpkin is soft when pierced with a fork. Scoop out the cooked pumpkin with a spoon- it should separate easily from the skin in large chunks. Puree the pumpkin into a smooth consistency with either a hand blender or a regular blender.

For the crust: Preheat the oven to 350 degrees F. Add all the ingredients for the crust to a food processor and pulse until combined; it should feel like wet sand, and just come together. Spread the mixture evenly into a 9-inch pie pan, using your finger tips or the flat bottom of a glass. Firmly press the mixture over the bottom and sides of the pan. Put the pan on the middle rack of the oven and bake until the crust is light brown and firm to the touch, about 10 to 15 minutes. Remove from the oven and let cool.

For the filling: Preheat the oven to 275 degrees F.  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. Strain the mixture into a bowl.  Pour the strained mixture into the baked pie crust and bake until almost set, about 1 1/2 hours. Remove and let come to room temperature. Refrigerate until chilled, if preferred.

For the whipped cream: Combine the cream, vanilla seeds, syrup and bourbon in a large chilled bowl and whip until soft peaks form

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