Throwdown Pumpkin Pie Recipe

This delicious Throwdown Pumpkin Pie is the perfect blend of creamy pumpkin, warm spices, and a buttery graham cracker crust. Quick and easy to make, it’s ideal for any holiday table or cozy gathering. Using simple, everyday ingredients, this pie is a crowd-pleaser topped with a luscious bourbon-maple whipped cream for an irresistible finish.

Recipe Ingredients:

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 1/2 cups heavy cream
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon fine salt
• 1/2 vanilla bean, split, seeds scraped and reserved
• Bourbon-Maple Whipped Cream
• 1 1/4 cups very cold heavy cream
• 2 tablespoons Grade B maple syrup
• 1 to 2 tablespoons bourbon (to your taste)

How To Make Throwdown Pumpkin Pie Recipe?

1. Prepare the crust: Preheat the oven to 180°C / 350°F. Combine all crust ingredients in a food processor and pulse until it resembles wet sand. Press firmly into a 9-inch pie pan, covering the bottom and sides evenly. Bake on the middle rack for 10–15 minutes until lightly browned and firm. Let cool.
2. Mix the filling: Preheat the oven to 135°C / 275°F. Whisk together eggs, yolks, dark brown sugar, and granulated sugar until smooth. Add melted butter, pumpkin puree, cream, spices, salt, and vanilla seeds; whisk until fully combined. Strain the mixture into a bowl for a smooth texture.
3. Bake the pie: Pour the filling into the cooled crust, filling just below the rim. Bake for approximately 1 1/2 hours or until the center is almost set but slightly wobbly. Cool to room temperature, then refrigerate if preferred.
4. Prepare the whipped cream: In a chilled bowl, whisk together cream, maple syrup, and bourbon until soft peaks form. Adjust bourbon to taste.
5. Serve and garnish: Slice the pie and serve with a dollop of bourbon-maple whipped cream on top.

Recipe Tips:

• Use chilled cream for whipping: Keep your heavy cream in the fridge until you’re ready to whip it. Cold cream whips faster and gives you soft, fluffy peaks.
• Strain the filling for a silky texture: Pour the pumpkin filling through a fine sieve to remove any lumps. This step ensures your pie is smooth and creamy.
• Don’t overfill the crust: Leave a little space at the top of the crust when adding the filling to avoid spillage while baking.
• Pre-bake the crust for firmness: Baking the crust before adding the filling keeps it from becoming soggy and adds a delicious crunch.
• Bake at a low temperature: Baking at 275°F (135°C) allows the filling to set evenly without cracking, giving you a perfect, custard-like texture.

How To Store Leftovers?

• Refrigerate: First, let the leftover pie cool to room temperature. Once cooled, cover it tightly with plastic wrap or foil and store it in the fridge for up to 3 days.
• Freeze: Allow the pie to cool completely before wrapping it in plastic wrap and then in foil to prevent freezer burn. Freeze for up to 2 months.

Nutrition Facts

• Calories: 323
• Total Fat: 13g
• Saturated Fat: 2.6g
• Cholesterol: 35mg
• Sodium: 318mg
• Potassium: 222mg
• Total Carbohydrate: 46g
• Dietary Fiber: 2.4g
• Sugars: 25g
• Protein: 5.2g

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