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

  • | Easy
  • | 75 mins
  • | 10 servings
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 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
Ingredients

Crust

  • 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

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

Copyright ©2018 Rodelle Inc. All rights reserved. Sitemap