Bourbon-Vanilla Bean Pumpkin Pie - Featured Recipe -
Featured Recipes

Bourbon-Vanilla Bean Pumpkin Pie

Categories: Desserts
Step 1
0.5 cup • Whole milk
0.5 cup • Heavy cream
1 piece • Tahiti Vanilla beans • split and scraped
Position a rack on the center of the oven, set a rimmed backing sheet on the rack, and heat the oven to 425F.

In a medium saucepan, bring the milk, cream, vanilla bean and scraped seed to a boil. Remove from the heat and let the mixture steep for 20 minutes.
Step 2
425 g • Can pure pumpkin
2/3 cup • Dark brown sugar
0.5 tsp • Salt
0.5 tsp • Ground cinnamon
1/8 tsp • Nutmeg • freshly grated
3 piece • Eggs • large
1.5 tbsp • Bourbon
Remove the vanilla beans from the milk and cream, scraping off any residual seeds into the milk. Return the pan into a medium heat until the milk is hot but not boiling, about 2 minutes. Turn off the heat, leaving the pan on the burner. Whisk in the pumpkin, brown sugar, salt, cinnamon, and nutmeg until smooth. One at a time, add the eggs, whisking constantly. Stir in the bourbon.
Step 3
1 • Basic pie pastry shell
Pour the filling into the pie shell and put the pie on the hot baking sheet in the oven. Bake for 10 minutes and then reduce the oven temperature to 350F. Bake until the center of the pie no longer wobbles when the pan is nudged (a slight jiggle is fine) 30 to 35 minutes more. Transfer the pie to a rack and let it cool completely before serving.


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