BOURBON VANILLA BEAN PUMPKIN PIE

BOURBON VANILLA BEAN PUMPKIN PIE image

Number Of Ingredients 11

1/2 cup whole milk
1/2 cup heavy cream
1vanilla bean split and scraped
15 oz pumpkin puree
2/3 cup packed dark brown sugar
1/2 tsp table salt
1/2 tsp cinnamon
1/8 tsp. freshly grated nutmeg
3 large eggs at room temp
1 1/2 tbs. bourbon
1 piecrust

Steps:

position rack in center of the oven, set rimmed baking sheet on the rack, and heat the oven to 425f. In a med saucepan bring the milk, cream, vanilla bean and scraped seeds to a boil. remove from the heat and steep for 20 min. Remove the bean from the milk and cream, scraping off any residual seeds. return the pan to medium heat until the milk is hot but not boiling. about 2 min. turn off the heat, leaving hte pan on the burner. whisk in the pmpkin, brown sugar, salt, cinnamon and nutmeg until smooth. one at a time add the eggs, whisking constantly. stir in bourbon. Pour the filling into the pie shell and put the pie on the hot baking sheet in the oven. bake for 10 min and then reduce the oven temp to 350. bake until the center of the pie no longer wobbles when the pan is nudged. a slight jiggle is fine. 30-35 minutes more.....transfer the pie to a rack and let cool completely before serving.