Bourbon Vanilla Bean Pumpkin Pie Recipe

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.



75 minutes




10 servings



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


  • 3/4 cup white sugar
  • 2 Rodelle Vanilla Beans, split and scraped
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 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


  • Use 9 inch unbaked deep-dish pie crust



  • Preheat over to 425 degrees Fahrenheit.
  • 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


  • 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
  • Enjoy with family and friends

Inspired By Rodelle

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