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Adapted from "Bobby Flay's Throwdown!" by Bobby Flay, Stephanie Banyas and Miriam Garron.

Ingredients
For the cinnamon crunch:

• 1/2 cup all-purpose flour
• 1/2 cup quick-cooking rolled oats
• 1/2 cup light muscovado sugar
• 1 teaspoon ground cinnamon
• 7 tablespoons unsalted butter, cut into small cubes, cold

For the crust:

• 2 cups graham cracker crumbs
• 8 tablespoons (1 stick) unsalted butter, melted
• 1⁄8 teaspoon ground cinnamon
• 1 large egg, lightly beaten

For the filling:

• 3 large eggs
• 3 large egg yolks
• 3/4 cup dark muscovado sugar
• 1/4 cup granulated sugar
• 2 tablespoons molasses
• 1 1/2 cups canned pumpkin puree
• 1 1/4 teaspoons ground cinnamon, plus more for the top
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon fine salt
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extract
• 3 tablespoons unsalted butter, melted

Bourbon-Maple Whipped Cream, for serving

Directions For the cinnamon crunch:

Preheat the oven to 350 degrees.

Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.

For the crust:

Combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack.

Reduce the oven temperature to 300 degrees.

For the filling:

Whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter.

Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45–60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours.

Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.

Recipe Details Makes 1 10-inch pie


Read more: http://www.thedailymeal.com/bobby-flays-pumpkin-pie-cinnamon-crunch-and-bourbon-maple-whipped-cream#ixzz1eC0HXFH8

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Ingredients
For the cake:

• 1 stick (8 tablespoons) unsalted butter, plus extra for greasing the cake pan
• 1 cup dark brown sugar
• ½ cup granulated sugar
• 3 eggs
• 1 cup flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 cup milk
• 1 cup canned pumpkin puree

For the maple whipped cream:

• 1 cup heavy cream
• Large pinch of salt
• 4 tablespoons grade B maple syrup

Directions Preheat the oven to 350 degrees and grease a cake pan with butter.  

Using an electric mixer, cream together the butter and sugars in a large mixing bowl. Add the eggs, one at a time, beating after each addition until incorporated.

In another mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and ginger.

Alternate adding the milk and the dry ingredients to the butter and sugar mixture, stirring after each addition.  Stir in the pumpkin.

Pour into the cake pan and bake for about 55 minutes, or until a knife inserted into the center of the cake comes out clean.  Set aside to cool.

Prepare the maple whipped cream by placing the heavy cream and salt in a mixing bowl.  Using an electric mixer, beat until soft peaks form.  Add the maple syrup and beat until firm.

Cut the cake into slices and serve with the maple whipped cream.

Recipe Details
Read more: http://www.thedailymeal.com/pumpkin-cake-maple-whipped-cream#ixzz1dXFe5Y6B