Throwdown Pumpkin Pie Recipe

This rich Throwdown Pumpkin Pie is made with a graham cracker crust, whole eggs, dark brown sugar, a blend of warm spices, and heavy cream. The result is an incredibly silky and savory dessert, complemented by a luxurious Bourbon-Maple Whipped Cream. It is the ultimate pie for a holiday centerpiece, yielding one generous 9-inch pie with some leftover filling for a bonus treat.

Throwdown Pumpkin Pie Ingredients

For the Graham Cracker Crust:

• 1 1/2 cups finely ground graham cracker crumbs
• 6 tablespoons unsalted butter, melted and slightly warm
• 1/4 cup granulated sugar
• 1/4 teaspoon ground cinnamon

For the Pumpkin Filling:

• 2 whole large eggs
• 2 large egg yolks
• 1/4 cup dark brown sugar, packed
• 1/4 cup granulated sugar
• 3 tablespoons unsalted butter, melted
• 1 1/2 cups pumpkin puree (not pumpkin pie filling)
• 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

For the Bourbon-Maple Whipped Cream:

• 1 1/4 cups very cold heavy cream
• 2 tablespoons Grade B maple syrup
• 1 to 2 tablespoons bourbon (adjust to your taste)

How To Make Throwdown Pumpkin Pie

1. Preheat the oven for the crust: Preheat your oven to 350∘F (175∘C).
2. Prepare the crust mixture: Add the graham cracker crumbs, melted butter, granulated sugar, and 1/4 teaspoon of cinnamon to a food processor. Pulse the mixture until all ingredients are just combined; the texture should resemble wet sand.
3. Press the crust: Spread the mixture evenly into a 9-inch pie pan. Use your fingertips or the flat bottom of a glass to firmly press the crumbs over the bottom and all the way up the sides of the pan.
4. Pre-bake the crust: Place the prepared pan on the middle rack of the oven and bake for about 10 to 15 minutes, or until the crust looks light brown and feels firm to the touch. Remove the crust from the oven and let it cool completely.
5. Adjust the oven temperature for the filling: Reduce your oven temperature to 275∘F (135∘C). Do not skip this low temperature setting.
6. Combine the wet ingredients: In a large bowl, whisk together the whole eggs, egg yolks, dark brown sugar, and granulated sugar until well blended. Then, add the melted butter, pumpkin puree, heavy cream, all the ground spices (cinnamon, ginger, nutmeg, cloves), salt, and the scraped vanilla seeds. Whisk until everything is fully combined.
7. Strain the mixture: For a silky-smooth texture, strain the filling through a fine-mesh sieve into a clean bowl. This removes any bits of egg that might have cooked or any spice clumps.
8. Bake the pie: Pour the strained filling mixture into your cooled, pre-baked pie crust. Bake for approximately 1 1/2 hours, or until the filling is almost set (it should still have a slight jiggle in the center).
9. Cool and chill: Remove the pie from the oven and let it come to room temperature on a wire rack. For the best slicing, refrigerate the pie until it is completely chilled, which takes at least 4 hours.
10. Make the whipped cream: In a large, chilled bowl, combine the very cold heavy cream, maple syrup, and bourbon (start with 1 tablespoon and add more if you prefer a stronger flavor). Use a hand mixer or whisk to beat the mixture until soft peaks form.
11. Serve: Garnish each slice of the chilled pumpkin pie with a generous dollop of the homemade Bourbon-Maple Whipped Cream before serving.

Recipe Tips

• Bake Low and Slow: The very low oven temperature (275∘F) is essential for this recipe. It ensures the filling cooks gently, resulting in a smooth, silky texture without bubbles or cracks on the surface.
• Strain the Filling: The step of straining the filling through a fine-mesh sieve is the secret to a truly perfect, restaurant-quality pie texture. It removes any small bits of egg or undissolved sugar, guaranteeing the filling is uniform.
• Use Very Cold Cream: When making the whipped cream, make sure both the heavy cream and the bowl you are whipping it in are very cold. This dramatically speeds up the whipping process and helps the peaks hold their shape better.
• Freeze the Extra Filling: This recipe deliberately makes more filling than one 9-inch pie can hold. You can pour the excess filling into small ramekins and bake them separately for a crustless, individual pudding-like dessert, or freeze it for later use.

What To Serve Throwdown Pumpkin Pie

This is an elevated pie, so it pairs well with equally refined beverages. The spice and bourbon notes in the whipped cream complement rich flavors like a dark roast coffee, an aged rum, or a warm pecan-flavored liqueur. For a lighter pairing, a glass of sparkling cider offers a refreshing counterpoint. Since this is often a holiday dessert, you can serve it alongside other seasonal favorites like a nutty biscotti or a simple gingerbread cookie for varied textures.

How To Store Throwdown Pumpkin Pie Leftovers

• Refrigerate: Due to the egg and dairy content, the pie must be stored in the refrigerator after it has cooled. Cover it loosely with plastic wrap or foil. It will keep well for up to 4 days.
• Freeze: You can freeze the baked pie, unfrosted. Wrap the cooled pie tightly in plastic wrap, then cover with a layer of aluminum foil. It can be frozen for up to 1 month. Thaw overnight in the refrigerator before topping with freshly made Bourbon-Maple Whipped Cream.

Throwdown Pumpkin Pie Nutrition Facts

• Calories: 430 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 130mg
• Sodium: 270mg
• Total Carbohydrate: 39g
• Dietary Fiber: 2g
• Sugars: 28g
• Protein: 5g

Frequently Asked Questions

• Why did you use Grade B maple syrup in the whipped cream? Grade B (now often called Grade A Dark, Robust Taste) maple syrup has a much deeper, more concentrated maple flavor than lighter syrups. Since you’re only using a small amount, this darker grade ensures the maple flavor really comes through against the bourbon and cream.
• Can I skip the bourbon in the whipped cream? Yes, you can easily omit the bourbon if you prefer to make it non-alcoholic. The whipped cream will still be delicious and flavorful thanks to the maple syrup. You could also substitute the bourbon with 1/2 teaspoon of pure vanilla extract for added complexity.
• How do I use the leftover filling? The leftover filling is delicious baked as a crustless pumpkin custard. Simply pour the excess filling into small, buttered ramekins and bake them at the same 275∘F (135∘C) temperature for about 30-40 minutes, until they are set. Chill and serve just like the main pie.

Try More Recipes:

• Pumpkin Cupcakes Recipe
• Hazelnut Pumpkin Pie Recipe
• Baked Pumpkin Doughnuts Recipe