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Irresistible Vanilla Bean Pumpkin Pie Recipe to Savor This Fall

Irresistible Vanilla Bean Pumpkin Pie Recipe to Savor This Fall - Featured Image
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Learn how to make delicious Vanilla Bean Pumpkin Pie. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 9-inch pie crust, homemade or store-bought (I always lean homemade, like Mama Lu’s flaky skillet cornbread crust)
  • 1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling)
  • 1 cup heavy cream
  • 3/4 cup packed light brown sugar
  • 2 large eggs + 1 large egg yolk
  • 1 whole vanilla bean, split and seeds scraped (substitute 1 1/2 teaspoons vanilla extract if needed)
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt

If you don’t have a vanilla bean on hand, don’t fret. I’ve made this pie plenty of times with vanilla extract, but the bean adds a depth and warmth that’s unforgettable. Also, if you want to lighten it up, you can swap half the cream for whole milk, though the richness is part of the charm.

Instructions

  1. Preheat your oven to 350°F (175°C). If you’re using a homemade crust, roll it out and gently press it into a 9-inch pie pan, crimping the edges as you like.
  2. In a large mixing bowl, whisk together the pumpkin puree, heavy cream, and brown sugar until smooth — this is where the pie starts to come alive, just like Mama Lu’s Sunday pot roasts simmering on the stove.
  3. Split the vanilla bean lengthwise with a sharp knife and scrape out the seeds. Add the seeds (and the pod, if you want extra flavor) to the pumpkin mixture. If you’re using vanilla extract instead, stir it in here.
  4. Beat in the eggs and egg yolk one at a time, making sure each is fully incorporated before adding the next. This helps the filling set just right — silky but firm.
  5. Add the cinnamon, ginger, nutmeg, cloves, and salt. Whisk everything together until you have a smooth, aromatic custard ready to fill your crust.
  6. Pour the filling into the prepared pie crust. Place the pie on a baking sheet to catch any drips and bake for 55 to 65 minutes. The edges should be set, and the center should jiggle slightly when you gently shake the pan.
  7. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This cooling time lets the filling finish setting and the flavors to deepen, much like the tales I’d hear while shelling peas on the porch.
  8. Once cooled, refrigerate the pie for at least 4 hours or overnight before serving. It’s best served chilled or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.

Find it online: https://claracooking.com/vanilla-bean-pumpkin-pie/