Vanilla Pumpkin Pie112 Reviews
- Prep: 10 min
- Cook: 1 hr
- Ready In: 1 hr 15 min
“This is my husband's favorite pumpkin pie. It's less spicy than traditional pumpkin pies so you can really taste the pumpkin flavor!” - by AB70
Original recipe yields 1 - 9 inch pie
- Preheat oven to 450 degrees F (230 degrees C).
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, flour, salt vanilla and cinnamon. Pour filling into pie shell.
- 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.
Amount Per Serving (8 total)
- 289 cal
- 12.5 g
- 38.4 g
Based on a 2,000 calorie diet
Reviews (112)Rate This Recipe
"I made a few changes to this recipes I double the vanilla extract. I substitute cream for the evaporated milk...." See more"
"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 a..." See morend 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."
"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 incr..." See moreeased 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!"
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