Bobby Flay's Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream

Ingredients
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

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

Filling
3 large eggs
3 large egg yolks
3/4 cup dark muscovado sugar
1/4 cup granulated sugar
2 tablespoons molasses
11/2 cups canned pumpkin puree
11/4 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 (recipe follows), for serving

Directions
To make the cinnamon crunch, preheat the oven to 350 degrees F.

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.

To make 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 F.

To make 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 to 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.

Bourbon-Maple Whipped Cream
1 1/4 cups heavy cream, very cold
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
2 tablespoons Grade B maple syrup
1 to 2 tablespoons bourbon

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

SOURCE

Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone

Ingredients

Blackberry-Caramel:

• 1/2 cup heavy cream
• 1 cup sugar
• 1/2 cup water
• 1/2 cup blackberry puree
• 2 teaspoons blackberry liqueur
• 1/2 teaspoon vanilla extract
• 
  

French Toast:

• 4 large eggs
• 1/4 cup sugar
• 1/4 teaspoon fine salt
• 1/2 cup pumpkin puree
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 3/4 cups whole milk, plus more if needed
• 1/2 cup heavy cream, divided
• 2 teaspoons vanilla extract
• 1 tablespoon dark rum
• 8 slices day old challah, sliced 1/2-inch thick
• 6 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 1 1/2 cups mascarpone, at room temperature
• 1 pint blackberries, halved lengthwise
• Confectioners' sugar
• Fresh mint sprigs, for garnish

Directions

Blackberry-Caramel:

Heat the cream in a small saucepan over low heat.

Combine sugar and water in a small saucepan over high heat and cook, without stirring, until amber brown, about 8 minutes. Slowly whisk in the warm cream, blackberry puree and liqueur and cook until smooth and slightly thickened, about 2 minutes. Remove from the heat and whisk in the vanilla extract. Let come to room temperature.

French Toast:

Preheat the oven to 350 degrees F. Put a baking sheet in the oven.

Whisk together the eggs, sugar and salt in a large baking dish until smooth. Add the pumpkin puree, ground spices, milk, 1/4 cup of the heavy cream, vanilla and rum and whisk until smooth.

Put 4 slices of the bread in the custard mixture and let sit for 2 minutes. Carefully turn over the slices and let sit until the bread is completely soaked through, about 2 more minutes.

While the bread is soaking, heat 3 tablespoons of the butter and 1 tablespoon of the oil in a large pan over medium-high heat until the mixture begins to sizzle. Cook the 4 slices of the bread until golden brown on the bottom, about 2 to 3 minutes. Flip over and continue cooking until the bottom is golden brown, about 2 minutes longer. Remove to the baking sheet in the oven to keep warm. Wipe out the pan with paper towels and repeat the process with the butter, oil and remaining 4 pieces of bread.

Combine the mascarpone and remaining 1/4 cup of heavy cream in a bowl and using a stand mixer or hand-held mixer, beat until fluffy and smooth. Scrape the mixture into a bowl and fold in a few tablespoons of the blackberry-caramel sauce. Put the sauce into a small saucepan over low heat and heat or put it in the microwave for a minute or so to just warm through.

Remove the French toast from the oven and arrange them on a serving platter. Top 4 slices of the toast with a large dollop of the blackberry-caramel mascarpone and some of the blackberries. Cover with the remaining 4 pieces of toast and drizzle each with some of the warm blackberry caramel sauce. Sprinkle with confectioners' sugar, garnish with fresh mint sprig and serve.

 SOURCE

French Toast

Bobby Flay's Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream

Ingredients

• 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

Ingredients

• Crust
• 2 cups graham cracker crumbs
• 8 tablespoons (1 stick) unsalted butter, melted
• 1/8 teaspoon ground cinnamon
• 1 large egg, lightly beaten
• Filling
• 3 large eggs
• 3 large egg yolks
• 3/4 cup dark muscovado sugar
• 1/4 cup granulated sugar
• 2 tablespoons molasses
• 11/2 cups canned pumpkin puree
• 11/4 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 (recipe follows), for serving

To make the cinnamon crunch, preheat the oven to 350 degrees F.

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.

To make 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 F.

To make 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 to 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.

• Bourbon-Maple Whipped Cream
• 1 1/4 cups heavy cream, very cold
• 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
• 2 tablespoons Grade B maple syrup
• 1 to 2 tablespoons bourbon

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

SOURCE