Bourbon Vanilla Bean Pumpkin Pie Recipe

Pumpkin pie is a staple of the holiday season. This spin on a classic is fragrant, delicious and one of a kind.

Ingredients

Crust

• 2 ¼ cup all purpose flour
  
• 2 tbsp Rodelle Vanilla Sugar
  
• 1 tsp Rodelle Vanilla Extract
  
• 1 tsp salt
  
• 1 cup (2 sticks or 8 ounces) unsalted butter, cold, cut into cubes
  
• 1 large egg
  
• 2 tsp milk
  

Filling

• 3/4 cup white sugar
  
• 2 Rodelle Vanilla Beans, split and scraped
  
• 1 tsp ground cinnamon
  
• 1/2 tsp salt
  
• 1/2 tsp ground ginger
  
• 1/4 tsp ground cloves
  
• 2 eggs
  
• 1 (15 oz) can pumpkin puree
  
• 1 (12 fl oz) can evaporated milk
  

Option

• Use 9 inch unbaked deep-dish pie crust
  

Directions

Crust

• Cream Rodelle Vanilla Sugar and butter together, add egg, Rodelle Vanilla Extract and milk
  
• Whisk salt and flour together, incorporate into butter mixture
  
• Mix thoroughly to form dough, wrap the dough in plastic wrap and chill for 30 min.
  
• While the dough chills, prepare the filling.
  
• Preheat oven to 425 degrees Fahrenheit.
  
• Combine sugar, Rodelle Vanilla Beans, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl
  
• Stir pumpkin puree into the sugar-spice mixture.
  
• Slowly add in evaporated milk.
  
• Mix thoroughly.
  
• Roll out dough, press into the sides of the pie plate, pinch the crust along the rim.
  
• Pour in pie filling.
  
• Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
  
• Cool on wire rack for 2 hours.
  

Other Holiday Recipes: Herbes de Provence Turkey Recipe, Vanilla Bean Challah Bread Pudding Recipe, & Halloween Vanilla Bean Cheesecake Recipe