Pumpkin Crunch Cream Pie Recipes

BOBBY FLAY'S PUMPKIN PIE WITH CINNAMON CRUNCH AND BOURBON-MAPLE WHIPPED CREAM

Steps:

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

THE ULTIMATE PUMPKIN PIE WITH CRUNCHY CRANBERRY TOPPING

Steps:

• Make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
• Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle. Carefully roll the dough up onto the pin and lay it inside a 9-inch pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim and pinch the edges to form a border. Place the crust on a sheet pan to catch any spills. Refrigerate until ready to fill.
• Heat the oven to 375 degrees F.
• Filling: Puree the pumpkin in a food processor with the butter and a pinch of salt. Measure 1 1/2 cups puree into a bowl. In another bowl beat the eggs and sugar until the sugar has melted. Add the eggs to the pumpkin puree and whisk well. Add the cream, cinnamon, and nutmeg and stir well to combine. Pour the mixture into the pie shell, and place on the bottom rack of the oven. Brush the pastry with the beaten egg white. Bake until the pie is set but still jiggles slightly, 45 to 50 minutes. Remove from the oven and allow it to cool.
• Meanwhile, put the pecans on a baking sheet and bake them with the pie for about 10 minutes to toast them. Remove them from the oven and let them cool. Thaw the cranberries in a strainer set over a bowl to catch the liquid. Put the cookies, pecans, and cranberries into a food processor and pulse them a few times until they are coarsely chopped. Sprinkle the topping evenly over the cooled pie and serve immediately. Refrigerate leftovers.

PUMPKIN PIE CRUNCH

Steps:

• Preheat oven to 350°F.
• Grease bottom of 13x9x2-inch pan.
• Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl.
• Pour into pan.
• Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans.
• Drizzle with melted butter.
• Bake at 350°F for 50 to 55 minutes or until golden. (Check it early).
• Cool completely. Serve with whipped topping. Refrigerate leftovers.

PUMPKIN CHIP CREAM PIE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in the chocolate chips, pumpkin and pie spice. Fold in 2 cups whipped topping. Spoon into crust. Refrigerate for 4 hours or until set., Spread with remaining whipped topping; garnish with almonds and chocolate curls if desired.

PUMPKIN CRUNCH PIE

Steps:

• Make the crust: Roll out dough to just under 1/4 inch thick (11-inch diameter) on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under, pressing gently to seal. Freeze for at least 1 hour or up to 1 week.
• Preheat oven to 400 degrees. Line crust with parchment and fill with pie weights or dried beans. Bake until edges are lightly browned and bottom crust is cooked through, about 30 minutes. Remove parchment and weights; continue baking until entire crust is golden, about 10 minutes more. Let cool completely on a wire rack, about 1 hour.
• While crust cools, make the topping: Combine flour, brown sugar, salt, and pecans in a bowl. Rub in butter with your fingers until mixture is well combined and crumbly. Crumble evenly onto a rimmed baking sheet. Bake until golden and crisp, about 12 minutes. Let cool.
• Make the filling: Pulse cream cheese in a food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.
• Pour filling into cooled pie shell. Bake until custard is puffed and just set, tenting with foil if crust is browning too quickly, about 33 minutes. Evenly distribute crumble topping over hot pie, crumbling any large clumps with fingers. Let pie cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.

FRANCIS' PUMPKIN CRUNCH PIE

Steps:

• Beat white sugar, butter, brown sugar, heavy cream, and vanilla extract together in a bowl using an electric mixer until smooth and creamy; stir in coconut and pecans. Spoon mixture over pumpkin pie.
• Set oven rack about 8 inches from the heat source and preheat the oven's broiler.
• Place pie in the oven and broil until bubbly and toasted, 3 to 5 minutes.

PUMPKIN CRUNCH PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix pumpkin puree, eggs, cream, 1/2 cup honey, ginger, cinnamon, nutmeg, cloves, and salt together in a bowl until smooth. Pour filling into pie crust.
• Bake pie in the preheated oven until filling is almost set and edges are beginning to brown, 50 to 60 minutes. Remove pie from oven.
• Melt butter in a saucepan over low heat; stir in 1/4 cup honey. Add coconut and almonds; toss to combine. Spread over pie.
• Place pie back in the oven and bake until topping is toasted and golden, about 10 to 15 minutes more.
• Remove pie from oven and allow to cool completely.

CARAMEL-CRUNCH PUMPKIN PIE

Steps:

• In a small bowl, combine 1/4 cup brown sugar, walnuts and butter until crumbly. Press onto the bottom of pastry shell. In a large bowl, whisk the eggs, pumpkin, extract, cinnamon, salt, mace, ginger and remaining brown sugar until blended; stir in cream. , Pour into pastry shell. Cover edges loosely with foil. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack. , Garnish with whipped cream and additional walnuts if desired. Refrigerate leftovers.

PUMPKIN PIE WITH CINNAMON CRUNCH & BOURBON WHIPPED CREAM

Steps:

• Cinnamon Crunch: Preheat the oven to 350°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.
• 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°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.
• Bourbon-Maple Whipped Cream: Combine the cream, vanilla seeds, maple syrup, and bourbon, to taste, in a large chilled bowl, and whip until soft peaks form.
• To serve: Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.

PUMPKIN CRUNCH CREAM PIE

Steps:

• 1. In medium bowl beat milk, pudding mix and spice with wire whisk for 1 minute. Whisk in pumpkin.2. Fold in 2 cups of whipped topping, almonds and chocolate morsels. Spread in crust.3. Refrigerate at least 4 hours or until set. Spoon dollops of remaining whipped topping on top. Garnish as desired. Store in refrigerator.*NOTE: May substitute 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/8 teaspoon cloves in place of pumpkin pie spice.