Search thousands of recipes reviewed by home cooks like you.

Vanilla Pumpkin Pie

Vanilla Pumpkin Pie

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
AB70

AB70

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

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:
  • 67 mg
  • 22%
  • Sodium:
  • 332 mg
  • 13%

Based on a 2,000 calorie diet

Add to list

Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

SEE NU
46

SEE NU

11/27/2005

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

RobynHG
36

RobynHG

10/31/2007

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 burned and i only had it in for 28 minutes of the specified 40 at the end), do up the amount of vanilla, and do use more spice. not a bad recipe, just not as flavorful as you might expect from pumpkin pie.

V.
35

V.

11/4/2007

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 and increased the vanilla, added some nutmeg, and replaced a third of the white sugar with brown. It turned out great, and is my new favorite pumpkin pie recipe! Thanks a lot!

More reviews

Similar recipes

ADVERTISEMENT