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1
Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine.
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2
Add about one-third of the butter and pulse until the mixture looks like cornmeal.
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3
Add the remaining butter and pulse until it is in pea-size pieces.
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4
Add the vanilla seeds, bourbon and 2 to 3 tablespoons ice water; pulse until the dough just comes together.
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5
Turn out onto a piece of plastic wrap; shape into a disk and wrap.
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6
Refrigerate until firm, at least 1 hour or overnight.
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7
Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes.
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8
Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface.
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9
Ease into a 9-inch pie plate.
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10
Fold the overhanging dough under itself and crimp with your fingers or a fork.
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11
Refrigerate until firm, about 30 minutes.
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12
Meanwhile, make the filling: Combine the heavy cream, bourbon and cinnamon stick in a small saucepan over medium-low heat; bring to a simmer.
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13
Transfer the mixture to a large bowl and let cool slightly.
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14
Whisk in the pumpkin, eggs, granulated sugar, brown sugar and pumpkin pie spice.
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15
Set aside.
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16
Line the crust with foil, then fill with pie weights or dried beans.
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17
Transfer to the hot baking sheet in the oven and bake until lightly golden around the edge, about 15 minutes.
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18
Remove the foil and weights and continue baking until the crust is dry and golden all over, about 5 more minutes.
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19
Transfer to a rack and let cool completely; leave the baking sheet in the oven.
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20
Reduce the temperature to 375 degrees F.
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21
Discard the cinnamon stick from the filling; pour into the cooled crust and return the pie to the hot baking sheet.
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22
Bake until the crust is golden brown and the filling is set, 1 hour to 1 hour 10 minutes.
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23
(Tent the crust with foil if it browns too quickly.)
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24
Transfer to a rack and let cool completely.
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25
Photograph by Con Poulos
