The best pumpkin pie I've ever made uses a surprisingly easy recipe from Bobby Flay

I've baked additional than 100 recipes from community fig chefs, frequently putting them head-to-head to discover the finest dishes out there.

When evaluation out star-studded takes on pumpkin pie, Bobby Flay's type of the seasonal dessert blew me away.

The chef's "Throwdown Pumpkin Pie" recipe, established on the Food Network website, features a sturdy graham-cracker crust, creamy spiced filling, and decadent bourbon-maple whipped cream.

Even better, it's beautiful uncomplicated to make. Here's how I put it together and why I scheme to keep this pie recipe in my rotation twelvemonth following year.

Most of the ingredients are beautiful basic

Flay's formula is a no-fuss choice for group who affection a homemade dessert but don't desire to expend a complete day making a flaky pie crust, as it uses a graham-cracker basis instead.

The formula additionally doesn't necessitate carving and roasting caller pumpkin. Instead, canned pumpkin purée gets blended alongside butter, eggs, cinnamon, nutmeg, cloves, granulated sugar, dark-brown sugar, dense cream, salt, and caller vanilla-bean seeds.

Of course, this dish wouldn't be complete without the flavorful whipped lotion made alongside dense whipping cream, maple syrup, vanilla-bean seeds, and bourbon.

The steps are uncomplicated to follow, too

Before baking this pie, I measured out all of the ingredients and organized them in groups for the crust, filling, and whipped cream. This made following this formula a quicker, simpler process.

Although the formula calls for a food processor, I didn't have one whenever I archetypal made this dish. Instead, I used a mallet to crush the graham crackers, which I'd sealed in a synthetic bag to evade making a mess.

I afterward blended the crumbs alongside butter, sugar, and cinnamon in a small blender.

From there, I firmly pressed the graham-cracker blend into a pie tin and baked the crust for 10 minutes at 350 degrees Fahrenheit to set it.

Once the pie crust had been prebaked, I set the oven to 275 degrees Fahrenheit as instructed and got to activity on the filling.

I started by whisking the eggs and sugar together before adding in the pumpkin, dense cream, salt, vanilla, spices, and sugars. 

Once I had the creamy filling prepared to go, I strained it and poured it into my cooled pie crust.

I ended up alongside far additional filling than I needed for one pie. According to the recipe, this is intentional, and extras can be used toward additional pies or icy for afterward use.

Luckily, Flay's whipped lotion can be thrown together during the pie finishes baking.

To do so, I blended dense whipping cream, bourbon, vanilla-bean seeds, and maple syrup in a remain mixer.

The formula calls for Grade B maple syrup, but that's no longer a classification, so I use a dreary Grade A syrup instead. It added a nice affluent sensation to the whipped cream.

My pie ended up baking for concerning an hr and a half.

The pie and whipped lotion paired together perfectly

Flay's whipped lotion beautifully stable the pumpkin pie's pumpkin sensation and spices and was tasty on its own, gratitude to the maple syrup, bourbon, and vanilla.

The pumpkin pie itself had a awesome texture. Although the base of the crust was slightly too soggy, it motionless held together well. Plus, the dish maintained a fine height and sported crispy edges.

I desire the crust was fair as tasty as the filling and whipped cream, though. In the future, I scheme to add additional sugar and cinnamon to the graham-cracker mix to boost its flavor.

Even so, this pie was amazingly uncomplicated to put together and utterly delicious. I'll certainly be making it again.

This narrative was initially published on November 21, 2022, and most lately updated on November 13, 2026.