Vanilla Pumpkin Pie

Vanilla Pumpkin Pie

117
AB70 0

"This is my husband's favorite pumpkin pie. It's less spicy than traditional pumpkin pies so you can really taste the pumpkin flavor!"

Ingredients

1 h 15 m {{adjustedServings}} servings 289 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 38.4g
  • 12%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 332 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, flour, salt vanilla and cinnamon. Pour filling into pie shell.
  3. Bake for 20 minutes at 450 degrees F (230 degrees C) then turn oven temperature down to 350 degrees F (175 degrees C) and continue baking 40 more minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

117
  1. 140 Ratings

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I made a few changes to this recipes I double the vanilla extract. I substitute cream for the evaporated milk.

Perfect!! But with a few changes... I used condensed milk instead of evaporated, because I like thick, creamy pumpkin pie, and I used fresh pumpkin instead of canned. I followed others advice an...

this recipe is extremely simple. however, it does need some tweaking. after following the directions exactly and reading the reviews after, i would say definitely wrap the crust in foil (mine bu...