When put head to head with other celebrity chefs’ takes on the seasonal dessert, Bobby Flay’s “Throwdown Pumpkin Pie” blew me away with its graham-cracker crust, flavorful filling, and bourbon-maple whipped cream.
Learn on to learn the way to make this dessert and my closing ideas.
The elements had been fairly normal, besides the shock addition of bourbon-maple whipped cream
Flay’s recipe is a no-fuss choice for individuals who love a selfmade dessert however do not wish to spend a full day making a flaky pie crust, because it opts for a scrumptious graham-cracker base as an alternative.
The recipe additionally skips roasting and scraping pumpkins in favor of canned puree mixed with tasty additions like cinnamon, nutmeg, cloves, brown sugar, cream, and recent vanilla-bean seeds.
However this dish would not be full with out the flavorful whipped cream made with simply heavy whipping cream, maple syrup, vanilla-bean seeds, and bourbon. The recipe requires Grade B maple syrup, however that is now not an current classification, so I used a darkish Grade A one as an alternative.
I measured out the entire elements and arranged them in teams for the crust, filling, and whipped cream, which made following this recipe fairly easy.
The crust principally makes use of graham crackers
Though the recipe requires a meals processor, I did not have one after I first made this dish however was ready to make use of a mallet to crush the graham crackers.
I then mixed the crumbs with butter, sugar, and cinnamon in a small blender.
I firmly pressed the graham-cracker combination right into a pie tin and baked the crust for 10 minutes at 350 levels Fahrenheit to let it set.
Making the filling was a easy course of
As soon as the pie crust had been prebaked, I set the oven to 275 levels Fahrenheit and started working on the filling.
I began by whisking the eggs and sugar collectively earlier than including within the pumpkin, cream, salt, vanilla, spices, and sugars.
As soon as I had the creamy, orange filling able to go, I strained it and poured the end result into the cooled pie crust.
I had much more filling than I wanted for one pie, so I froze the remaining for future desserts.
Whereas the pie baked, I threw collectively the whipped cream
As soon as the pie cooled, I plated a slice with some whipped cream on the aspect, although my subsequent servings featured heaps of it on prime.
The pie and whipped cream went completely collectively
There’s hardly a better mixture than pumpkin pie and whipped cream.
The whipped cream balanced the pumpkin taste and spices and was tasty by itself because of the maple syrup, bourbon, and vanilla.
The pie itself had an important texture. Though the underside was barely too soggy, it nonetheless held collectively nicely. Plus the dish maintained a superb peak and sported crispy edges.
I want the crust was simply as tasty because the filling and whipped cream, although. Sooner or later, I plan so as to add extra sugar and cinnamon to the graham-cracker combine to spice up the flavour.
All in all, this dessert turned out delicious and was surprisingly straightforward for a selfmade pie.