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Throwdown pumpkin pie

You can use fresh or tinned pumpkin for Bobby Flay's sweet pie.

  • Preparation Time25 mins
  • Cooking Time105 mins
  • Serves8
  • DifficultyEasy
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
2 egg yolks
1/4 dark brown sugar
1/4 cup granulated sugar
3 tablespoons melted unsalted butter
1 1/2 cups pumpkin puree
1) Preheat the oven to 180C/Gas 4.

2) Add all the ingredients for the shell to a food processor and pulse until combined; it should feel like wet sand, and just come together.

3) Spread the mixture evenly into a 23 cm tart dish, using your finger tips or the flat bottom of a glass. Firmly press the mixture over the bottom and sides of the pan.

4) Put the pan on the middle rack of the oven and bake until the shell is light brown and firm to the touch, about 10 to 15 minutes. Remove from the oven and let cool.

5) Preheat the oven to 140C/Gas 1.

6) 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.

7) Pour the strained mixture into the baked tart shell and bake until almost set, about 1 1/2 hours. Remove and let come to room temperature. Refrigerate until chilled, if preferred.

8) Combine the cream, vanilla seeds, syrup and bourbon in a large chilled bowl and whip until soft peaks form.

Garnish each piece of tart with a dollop of the whipped cream before serving.

Cook's Note: The filling makes more than what is needed to fill the tart shell. You are able to freeze the excess. We made a double batch and it filled three pie shells very comfortably.

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