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| Pumpkin Pie with Vanilla in Jim Beam Black Bourbon |
When I was a child, I remember laughing with my family whenever the subject of my grandmother's pumpkin pies came up. You see, she would add a bit of whiskey to her pumpkin filling, and was convinced that it made the taste smoother and evened out any bitterness that the canned pumpkin might have. What made us laugh was imagining this tiny, sweet white-haired woman drinking shots of whiskey as she baked. Of course, that never happened...at least I'm pretty sure it didn't.
As I grew up I continued the tradition of adding whiskey to my own pies, and found that I preferred this recipe to other versions of pumpkin pie by far. This Thanksgiving, I took that concept and added a little twist to it.
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| Homemade vanilla extract using vodka, spiced rum, and bourbon |
The vanilla extract in Vodka is most like what you would get if you bought a bottle from a regular market, although commercial brands would be about 35% alcohol and would likely contain high fructose corn syrup as a sweetener, too.
I use my vanilla extract exactly the same way I use store bought, except the homemade version tastes so much better.
The spiced rum and bourbon vanilla extract are a little fancier and I use them both in different ways. For example, the bourbon vanilla has some darker flavors with strong caramel undertones, and it makes pumpkin pie stand up and sing. It's that good.
If you don't have vanilla extracted in bourbon, try simply adding some bourbon separately. If you like it - or even if you don't, please let me know in the comments. I'd love to know what you think. What else do you put in your pies to enhance the pumpkin flavor?
Pumpkin Pie with Vanilla in Jim Beam Black Bourbon Recipe
Ingredients
3/4 cup granulated sugar2 teaspoons vanilla extracted in bourbon OR 1 teaspoon vanilla and 1 tablespoon bourbon
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 15oz can Libby's 100% pure pumpkin
1 12oz can evaporated milk (hold back the volume of the vanilla/bourbon you're adding)
1 unbaked 9" deep dish pie crust
Directions
1. MIX sugar, cinnamon, salt, ginger and cloves in small bowl.
2. Beat eggs in bowl of stand mixer. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk and vanilla bourbon.
3. POUR into pie shell.
4. BAKE in a 425F F oven for 15 minutes, then reduce temperature to 350F and bake for 40 to 50 minutes or until knife inserted near center comes out clean.
3. POUR into pie shell.
4. BAKE in a 425F F oven for 15 minutes, then reduce temperature to 350F and bake for 40 to 50 minutes or until knife inserted near center comes out clean.
5. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
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