Vanilla Bean Pumpkin Pie

Pumpkin Pie with a Vanilla Twist

This is my absolute favorite time of year! From Thanksgiving until the New Year begins…I am usually busy cooking tons of delicious dishes and sweets!  So to start off my holiday extravaganza, I want to share my Vanilla Bean Pumpkin Pie recipe.  It’s a spin on traditional pumpkin pie with the simple addition of vanilla bean paste.

When you bite into this pie it is smooth, luscious, fluffy and the blend of spices hit your taste buds making every mouthful pure pleasure.

vanilla_bean_pumpkin_pie_1For this amazing pumpkin pie recipe, you will need:

3/4 cup of sugar
1/2 teaspoon of salt
1 3/4 teaspoon of Pumpkin Pie Spice
1 Tablespoon of Vanilla Bean Paste
2 large eggs
1 can (15 oz.) 100% Pure Pumpkin
1 can (12 oz.) Evaporated Milk
1 unbaked 9-inch pie shell

*You will need heavy whipping cream for the whipped cream topping!

Preheat oven to 425 degrees.

In a small bowl, mix together sugar, salt and pumpkin pie spice. Stir well.

In a large bowl, beat eggs and mix in vanilla bean paste, pumpkin and sugar-spice mixture.  Once these ingredients are fully incorporated, gradually add in and combine evaporated milk.

Pour into uncooked pie shell and place in oven at 425 degrees for 15 minutes.  Reduce heat to 375 degrees and bake for another 40 to 50 minutes.

Remove after testing pie with a toothpick.  If it comes out clean, it is ready!  Let rest for two hours.  Serve immediately or place in the refrigerator.

I top my pumpkin pie with homemade vanilla bean whipped cream.  I add sugar and vanilla bean paste to heavy whipping cream and beat until light and fluffy.  Both sugar and paste are to taste, so I would experiment with it and see how you like it!

My favorite type of vanilla bean paste to use is Nielsen-Massey Madagascar Bourbon Vanilla Bean Paste.  It is absolutely delicious and the little vanilla beans make any recipe calling for vanilla burst with delicious, smooth vanilla flavor.

Also, depending on time, I will either use a premade pie crust or make one from scratch.  In the above picture, I used Marie Callendar’s pie crust.  It’s fabulous and tastes pretty darn close to homemade!  I do take short cuts when I can plus when I am in the kitchen cooking for 2 or 3 days for Thanksgiving, I feel absolutely no guilt in cheating with a store bought pie crust.

Enjoy and please let me know how you like the addition of vanilla by leaving a reply below!  Happy Holidays!!!

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