Bourbon-Vanilla Bean Pumpkin Pie

Bourbon-Vanilla Bean Pumpkin Pie
Photo by Scott Phillips


  • 1-½ Tbs. bourbon
  • 1 blind-baked Basic Pie Pastry shell
  • ½ cup whole milk
  • 3 large eggs, at room temperature
  • 1 vanilla bean, split and scraped
  • 2/3 cup packed dark brown sugar
  • 15-oz. can pure pumpkin
  • + 4 more ingredients
    • ½ tsp. table salt
    • ½ cup heavy cream
    • 1/8 tsp. freshly grated nutmeg
    • ½ tsp. ground cinnamon

Position a rack in the center of the oven, set a rimmed baking sheet on the rack, and heat the oven to 425°F. In a medium saucepan, bring the milk, cream, vanilla bean, and scraped seeds to a boil. Remove from the heat and let the mixture steep for 20 minutes. Remove the vanilla bean from the m...

View full recipe at Fine Cooking


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