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
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
Directions
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
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
Assembly
- 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