Bobby Flay's Pumpkin Pie With Cinnamon Crunch And Bourbon-Maple Whipped Cream

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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


2 cups graham cracker crumbs

8 tablespoons (1 stick) unsalted butter, melted

1/8 teaspoon ground cinnamon

1 large egg, lightly beaten


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

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

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