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 with Rodelle Madagascar Bourbon Vanilla Bean incorporated into the pumpkin filling. The crust has the perfect texture, pairing well with the pie. add a dollop of whipped cream (or more) and enjoy!

  • Easy
  • 75 mins
  • 10 servings
top view of a whole bourbon vanilla bean pumpkin pie surrounded by pumpkins, fall leaves, bundle of vanilla beans, and white plates
side view of a slice of pumpkin pie with a swirl of whipped cream on top resting on a white with brown speckled plate. In the background is a pumpkin and the rest of the pie. top view of three slices of pumpkin pie with dollop of whipped cream on top resting on white with brown specks ceramic plates. Surrounding the three pie slices is an gold antique colored fork, 2 vanilla beans, small pumpkins and a tan towel. side view of Rodelle Madagascar Bourbon Vanilla Beans. Surrounding the product are two vanilla beans, pumpkin pie slices, and a mini pumpkin.
Ingredients

Crust

  • 2 tbsp granulated 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

Filling

  • 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

Optional: Use 9 inch unbaked deep-dish pie crust

Uses
Directions

Crust

  1. Preheat over to 425 degrees Fahrenheit
  2. Cream Rodelle Vanilla Sugar and butter together, add egg, Rodelle Vanilla Extract and milk
  3. Whisk salt and flour together, incorporate into butter mixture
  4. Mix thoroughly to form dough, wrap the dough in plastic wrap and chill for 30 min
  5. While the dough chills, prepare the filling

Filling

  1. Combine sugar, Rodelle Vanilla Beans, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl
  2. Stir pumpkin puree and eggs into the sugar-spice mixture
  3. Slowly add in evaporated milk
  4. Mix thoroughly

Assembly

  1. Roll out dough, press into the sides of the pie plate, pinch the crust along the rim
  2. Pour in pie filling
  3. 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
  4. Cool on wire rack for 2 hours
  5. Enjoy with family and friends