Pumpkin Pie with Vanilla and Bourbon

Ingredients:

Shortbread cake

• 1.5 cups premium wheat flour, plus more for dusting
• 3 tbsp. granulated sugar
• 1/2 tsp salt
• 10 tablespoons cold unsalted butter, cut into small pieces
• 1 vanilla bean, cut in half, seeds scraped out
• 1 tbsp. l. cold bourbon

Pumpkin filling

• 1.5 cups heavy cream
• 2 tbsp bourbon
• 1 cinnamon stick
• 430 gr. pumpkin puree
• 3 large eggs
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1.5 tsp pumpkin pie spice

Preparation:

1. Make the crust: In a food processor, combine the flour, granulated sugar, and salt. Add about one-third of the butter and pulse until the mixture resembles cornmeal. Add the remaining butter and continue pulse until the dough forms pea-sized pieces.
   
   Add vanilla seeds, bourbon, and 2–3 tablespoons ice water; stir until the dough comes together. Transfer to a sheet of plastic wrap; form into a disk and wrap. Chill the dough until set, at least 1 hour or overnight.
2. Place the baking sheet in the center of the oven and preheat to 220°C (425°F) for 30 minutes. Meanwhile, on a lightly floured surface, roll out the dough into a 30cm (12") circle. Place it in a 23cm (9") pan. Tuck in the overhanging dough and press it into the pan with your fingers or a fork. Chill until firm, about 30 minutes.
3. Meanwhile, prepare the filling: In a small saucepan over medium heat, combine the heavy cream, bourbon, and cinnamon stick; bring to a boil. Pour the mixture into a large bowl and let cool slightly. Stir in the pumpkin, eggs, granulated sugar, brown sugar, and pumpkin pie spice. Set aside.
4. Line the crust with foil, then fill with ceramic pie weights or dried beans. Place on a hot baking sheet in the oven and bake until lightly golden around the edges, about 15 minutes. Remove the weights and foil and continue baking until the crust is dry and golden on top, about 5 minutes more. Transfer to a wire rack and cool completely. Leave the baking sheet in the oven. Reduce the temperature to 180°C (350°F).
5. Remove the cinnamon stick from the filling; pour it into the cooled crust and return the pie to the hot baking sheet. Bake until the crust is golden brown and the filling is set, 1 hour to 1 hour 10 minutes. (Wrap the crust in foil if it starts to burn.) Place the pie on a wire rack and cool completely.