Vanilla Pumpkin Pie

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 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!

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.

it turned out great. my first time making pies. the crust burnt on the sides but i learned to cover the sides w/foil before baking. vanilla flavor is best for those who don't like the spicy flavored pies like me.

You have to adjust the sugar/vanilla level according to what kind of filling you use, and according to your taste. When using "pumpkin pie filling", you can leave the recipe as it is or reduce the sweetness. If using "pure pumpkin filling" or fresh pumpkin, you might want to add more sugar/vanilla or spices. Just do a taste test before baking. I think that the recipe, as written, is best for "pumpkin pie filling". Also, I baked the pie in a water bath and with foil around the rim to prevent burning, and used the recipe "Best Ever Pie Crust" for the crust.

This pie is excellent. Tastes fresh because there aren't too many spices overpowering the pumpkin flavor. It's creamy and bakes high, not flat and hard like some pumpkin pies. Received many compliments on this one.

Excellent pumpkin pie recipe. Even for a non-pumpkin pie lover.

Really easy and came out delicious. The vanilla flavor was very subtle so if you want to truly taste the vanilla I'd add a little bit more. The crust almost burned though...I recommend covering it with aluminum foil.

Very easy,esp for beginners like me. It was good, better chilled than room temp. After reading the tips I used Pump.pie filling, dbled the vanilla and cinnamon, subbed 1/2 sugar with brown sugar and used a mix of evap. milk with sweet. cond. milk. Very creamy and mild tasting-sweet enough but no big WOW factor. Next time I will add more spice.

verry good. i added a bit more vanilla, it turned out very creamy.

Fantastic use of pumpkin! I will definately make this one again. My boyfriend said it is his favorite pumpkin pie which is saying a lot since he used to be a chef! This recipe makes enough for 2 9" pies.

I made this at Thanksgiving and while I thought it was good - I'm not usually a big pumpkin pie fan, so I like that it didn't taste like a traditional pumpkin pie - my husband wasn't as keen on it. He said it "didn't taste right", which is vague, but that's my husband for you. So four stars averaged out between us ;)

I absolutely cannot stand pumpkin pie, however I made this one for the family and gave it a try and OH MY GOSH! This stuff was the best! Thank you so much for sharing it!

AB70, thank you for a wonderful recipe. I regularly make this pie throughout the fall and winter. The only change I make is to reduce the amount of sugar from 3/4 cup to 1/2 cup. For health reasons I've had to cut back on the amount of sugar in all the recipes I make. I've found that for any given recipe I can usually reduce the sugar by 25 percent without affecting the outcome or sacrificing taste.

This pie is one of the best pumpkin pie recipes we have eaten. We liked that it was not over powering with spice. We followed the recipe as it was written, doubling for two pies. We used fresh pumpkin. Yum.

I made two different pumpkin pies for Thanksgiving this year and this one was by far the favorite. I doubled up on the vanilla as suggested by others. I had to bake an extra ten minutes, but that might be my oven. I was really glad to see this turn out so well - when you're baking at higher altitudes it's always hard to know what you're going to get, but this recipe worked great!

This recipe is great but I am only giving it 4 stars because I altered it so much. I used sweetened condensed milk instead of evaporated, doubled the vanilla and added 2 teaspoons pumpkin pie spice and one teaspoon cinnamon. It help up beautifully and cut very nice. It wasn't runny at all.

This pumpkin pie is absolutely phenomenal!!! I have made it countless times now & the recipe has never failed to amaze! It is the absolute creamiest, dreamiest pumpkin pie I have ever eaten. I did cut the sugar down to a half cup. It was still amazing! Thank you so much for this amazing recipe!!!!!!!!!!! By the way, I am now craving this pie while pregnant with my fourth child! OH DEAR!

Excellent pie! I brought to Thanksgiving dinner and everyone enjoyed it, nothing to change here! :)

Sooooooooooo good, the best one ever! It was so simple

This was a very easy and really good recipe. Nice difference from the spicy pies. Used 1 can of Sweetened Condensed Milk in place of the evaporated milk and sugar. Turned out great.

Pumpkin pie is normally not my favorite so when I decided to make this I wasn't too enthusiastic. To my delight it turned out to be absolutely delicious!! I used fresh pumpkin pulp, whole milk, and corn starch instead of flour. If you don't like pumpkin pie try this and you'll be converted!

This was a huge hit at Thanksgiving. Easy & delicious.

It is a good recipe. I was expecting something with more of a vanilla/less of a pumpkin pie taste. I am just not a pumpkin pie person, I guess. It does bake up smooth and creamy, and I covered my crust, so browning/burning wasn't an issue.

Very good pie! I have to admit no one in my family makes pumpkin pie....we never have it at any holiday functions....my family prefers sweet potato pie...but I wanted to give it a try...this recipe was fine for those that do not like a spicy pie....however, i did want to taste some spice but I didn't want the pie to be overpowered by the spices. The only thing I did differently was add 1/4 of brown sugar, only 1/2 white sugar, and a little bit more of vanilla. I think next time I will make it a tad sweeter but that's just a personal preference....heck my 4 year old liked it and asked for more. The only test is my husband...he doesn't like pumpkin pie...so we'll see. But overall, i will make this pie for Thanksgiving.

Yum! This was a bigger hit than the traditional pumpkin pie. We all loved the addition of the vanilla, more of the pumpkin flavor was able to shine through. I replaced the white sugar with Splenda. And, added just a touch more cinnamon. Bake time was perfect. Will definitely make this one again next year!

this pie tasted great. The vanilla really gave pumpkin pie a new and interesting flavor. The only thing was that 20 minutes in a 450 degree oven really burned the entire edge of my crust so i had to break that part off. But other than that, everything else turned out great

Excellent! Added l/2 teas. nutmeg and about l/4 teas vanilla more. Fast became our favorite.

i like all pumpkin pies...but i would skip the unnecessary step of adding flour to the batter. since discovering pumpkin chiffon pie, all others seem, just okay...

Love this recipe! No tweaking required unless you want more of something than the other. For instance, if you LOVE vanilla flavor than add an extra tsp or if you love pumpkin spice then add 1/2 tsp. This recipe is fools proof and delicious!

As I type this review I am eating this DELICIOUS pie. I particularly liked how easy it is to make. My husband loves it too. It was my first time using fresh pumpkin. I took others advice and adjusted the sugar and increased the vanilla.

This was my first pie. It came out great. I used Pillsbury uncooked pie crust. I used a whole cup f sugar and two teaspoons of vanilla. My husband was really surprised how good it was considering it was my first pie..THANKS

Fantastic! A refreshing change from traditional pumpkin pie!

Was just okay. My personal preference is still the traditional pumpkin pie taste. Thanks for posting.

This was wonderful...and I have never made a pie before simple easy directions and delicious..My husband wants me to make this to bring to his moms for thanksgiving...(that is his way of giving it 10 stars!!) Thanks

I only made 2 changes, Instead of white sugar I used Splenda, & I increased the vanilla to two and a half tsp. of PURE vanilla extract. WONDERFUL!!! If your looking to cut back on a few calories, try the splenda, still very sweet. Place a nice size dollop of cool whip & VIOLA!!! So easy to make & yummy! ENJOY

Great pie. We exchanged 1/4 white sugar for 1/4 brown sugar. Increased both salt and cinnamon by a mere 1/4 tsp. each. Great base from which to cook a perfect pumpkin pie.

This pie was amazing i made it to all recipe specification except i added a slight more vanilla and cinnamon..... It was easy to make and is very light in taste

I really liked this pie. I found the vanilla seemed to give the pie a mild flavor. will make again!

I made this today from a pie pumpkin I bought over the weekend. After cooking the pumpkin in the oven, I pureed the pulp in the blender, and decided to just add all the ingredients in there (liquids first, followed by spices, then sugar, then flour). The pie is incredibly smooth. The only change I made to the recipe was adding a 1/4 tsp nutmeg and a bit more vanilla. It's plenty sweet without any additional sugar. So far, I've only eaten it warm, but I have a feeling I'll like it even more once it's cooled all the way... if it makes it that long!

Delicious and easy to make! I accidentally used sweetened condensed milk instead of evaporated milk, but it still turned out fantastic!

Very simple and tasty! I baked it for the night shift at NASA and they enjoyed it!

I loved the creamy consistency of this pie! The only thing I would change would be to add some extra pumkin pie spice. I added it instead of the cinnamon and more than the recipe called for and it was still pretty bland although everyone seemed to like it with cool whip. The extra spice would make it awesome!

easy to make, makes a pie full and then some

This was the first pumpkin pie I ever made, and it tasted great! The edges burned a bit and it was in the oven for well over an hour, but I will definitely make this pie again.

I really wanted some pumpkin pie and I was going to use the recipe off the back of the pumpkin can (I used pure pumpkin puree, not pumpkin pie filling BTW) I decided to just browse through all recipes just to see if there was another simple recipe that I liked better. I found this one and it seemed really simple and I liked the idea of adding vanilla which wasn't in the recipe on the can. I admit that I did add the ginger and cloves though. I just didn't want to risk missing the spices. Every thing else I kept exactly the same. It tastes fantastic. What I don't get is that I baked it according to the directions; 20 mins at 450 and 40 mins at 350 and the edges didn't burn and I ended up having to bake for an additional 20 mins at 350 to get it done in the middle. I don't know why that was. maybe just a fluke. That never happens so I'm pretty sure it isn't my oven! Fantastic though!!! thanks for the recipe. The in-laws are coming for a visit in a few weeks and I think I'll make another one for them!!!

LOVED this pie! It's perfect for people who love the taste of pumpkin but don't like pumpkin pie because of the overbearing spices. My 14 year old son HATED pumpkin pie until this year and I have converted him with this one! He has requested this pie for all holidays for the rest of his life! The only change I made to this recipe was to grate some fresh nutmeg into the mix.

Delicious and very simple recipe!! We really enjoyed the flavors of this pie. It came out a little too "liquidy" which is the only reason why I'm giving it 4 stars instead of 5. Otherwise - fabulous! Thanks!

Thanks for this recipe! I love pumpkin but don't love all the spices that usually accompany pumpkin recipes - blech! Nice to see a pie that features fresh pumpkin flavor and is not overwhelmed by "pumpkin pie" spices!

Excellent!! I didn't have any cinnamon in the cupboard, so I used 1 teaspoon of pumpkin pie spice (instead of recommended 2 tsp on the bottle). The pie had the subtle hint of vanilla and spice.

This is really yummy! I used real pumpkin after par boiling it for about 20 minutes and added a little all-spice too. Didn't change anything else!

Recipe was easy to mkae. If I make this again I will definitely add more cinnamon, maybe some ground clove & nutmeg. Good texture though.

So, my husband and I were both craving a pumpkin pie. I went ahead and make this one, it was ok. I wanted something a little more creamy. But it hit the spot for now. I have until Thanksgiving to try and find something better!

This was really good. My husband, who does not especially like pumpkin pie, complemented me on this on Thanksgiving. The "best you have ever made" he said! I did add about a 1/4 tsp of nutmeg. I am making it again for Christmas Eve.

This recipe is kinda bland. I'm giving it 4 stars because my boyfriend loves it! Make sure and serve it with a big dollup of whip cream sprinkled with cinnamon!

Very easy, very good pumpkin pie. I followed the recipe and baked it in a water bath. The result was a beautiful pumpkin pie enjoyed by my family. I served it with pumpkin ice cream...to die for Thanksgiving favorite.

I served this pie at a family get together last weekend and everyone loved it. I just just a little more vanilla extract and the best ever pie crust recipe with this. This is definitly becoming a staple in my house.

I have used this recipe for a few years now. I only sub whole milk for evaporated as I can not get it in Korea. I often am lazy and make it with out a crust. Again, that is due to the fact that I live in Korea and there is no ready made crust available. Great easy to make recipe.

This is one of my favorite pumpkin pie recipes! I don't like the taste (or smell) of cloves or any of the traditional pumpkin pie spices. I have even made this with the vanilla extract AND a little bit of almond extract to slightly change the flavor. Delicious either way!

this recipe calls for pumkin puree, and i wasnt sure what that meant... so I just went ahead and made it with libbys canned pumpkin, not pumpkin pie filling. it baked beautiful, but wasnt sweet enough and kind of bland... i just read DetectiveL's review of this recipe which explains that this recipe probablly intends for pie filling, otherwise its not sweet enough. i wish i read that review before i made the pie.

We love this pie. Not really into the real spicy pies. I made pie as is and it was real good. Decided to put my own twist on this. Changes I made: 1/4 brown sugar and 2/4 white sugar. Also used 6 oz evap milk and 6 oz 1/2 and 1/2. 2 t cinn. 2 t vanilla, 1/4 t ginger and a dash of nutmeg. Like I said...pie is good as is, this is just my families personal likings. Will try with fresh pumpkin next time.

I don't know what happened with this recipe but it didn't work for me at all. The mixture was very watery and I followed the recipe down to the last bit. My crust burnt BAD and there was so much more filling then the regular 9 inch unbaked pie crust. I had plenty left over and the pie spilled over while baking. Something went wrong but I will keep trying. I love vanilla pumpkin pie.

I liked this recipe. Real good.

I made 2 pumpkinu pies at thanksgiving. This was very good but not as good at the other recipe.

This recipe is great.I added an extra teaspoon of vanilla and and I substituted the whte suger for 1/4 cup of brown suger.I used sweetened condensed milk instead of evaporated and I also added a teespoon of rum extract and a little bit of nutmeg.Yummm it was great.Everyone was raving about it and couldnt figure out where the extra flavor came from.This will be my recipe for the holidays.Thank you

I made this pie, and it came out delicious. I tweaked it a bit, as well. I used 1 can of sweetened condensed milk, instead of evaporated and omitted the sugar. I added 1 tsp of pumpkin pie spice and 1.5 tsp of cinnamon. I also added more vanilla, I used bourbon vanilla - 3 tsp. I loved the taste of the vanilla and cinnamon. This was a delicious pie. I covered my pie edges with foil as well, or it would have definitely burned. I suggest using a water bath so the pie would be aestheticaly pleasing. Great recipe, even though tweaked.

Turned out great! My dad adores this pie... shhh! don't tell my mom but he said it was better than hers!! The only thing I found was that I couldn't fit all the pumpkin filling into the deep dish pie crust. I'll have to play with it a little to find out how much less of everything I need.

This is the best pumpkin pie! It taste amazing. Vanilla is the perfect combination for the pumpkin fillin. This is my first pie and it seriously tastes better than others.

Loved how this pie came out! I used a fresh sugar pumpkin to make the pie by cutting the pumpkin into cube and peeling then boiled till tender and pureed in blender. I also followed some of the review suggestions; doubled vanilla, substituted 1/3 of the sugar with brown sugar, added extra cinnamon and a pinch of all spice. This is definately the best pie I've ever made or tasted! Thanks.

This was the easiest pie I've ever made, and came out perfectly the first time. Tastes delicious and adds more flavor and uniqueness with the vanilla.

Very yummy, i added more spice because that's how i like it...everyone loved it! big hit, especially with a homemade crust. I baked a pumpkin and pureed that to use in this recipe, but make sure it's the right kind! Sugar pumpkin has the right taste and texture, and it makes the pie come out rly well.

I thought this was good but I like pumpkin pie with more spice to it. I used a milk substitute for the evaporated milk and in one batch used brown sugar and make it with white sugar for another batch. I used this to make both pies and tartletts. They both came out lovely. No cracking with this recipe. The brown sugar batch came out tasting like a vanilla caramel pumpkin pie....really nice flavor. This had a nice smooth texture and was very light. I will use this recipe again but with some more spices like nutmeg and clove. I may even try it with cadamom.

This was a pretty good, "unspicy" pumpkin pie recipe! I ended up using the filling, as described here, but I used a homemade graham cracker crust, to line a muffin tin - to make mini pumpkin pies. They were so cute! For the mini pies, you must start out with a 350 F oven temp for 15-20 minutes, and then reduce to 300 F for the remaining 30 or so minutes, or until a toothpick inserted in center comes out clean. :)

Best recipe for a fresh roasted pie pumpkin, I haven't tried it with canned. The finished pie is a gorgeous creamy light orange color, and the taste is very custardy.

I really like this pumpkin pie. I don't like all the spices in more "traditional" recipes so this was just what I was looking for.

My first time baking vanilla pumpkin pie. I'ts looks good.

This recipe is a great alternative to the one on the back of the pumkin mix can. I did have to more than double the sugar, vanilla, cinnamon and nutmeg to get any kind of taste, but it came out great in the end!

Excellent recipe! It was hit at Thanksgiving dinner and was eaten up by bedtime. I used an extra large graham cracker crust. I made a foil tent to go over the pie to prevent burning on the edges. As many suggested, I also used extra vanilla, condensed milk, and a 50/50 mix of brown/white sugar.

These are a few changes I made but it was an aazing pie! 2tbl vanilla, 1/8 tsp nutmeg, 1/2 cup sugar, condensed milk instead of evaporated, added a little extra pumpkin(homemade puree)

Was gone in one day. Very moist, easy, & tasty pumpkin pie recipe.

Definitely a more mellow pumpkin pie than the traditional spicy... The combination of pumpkin, vanilla and cinnamon is delicious. I ended up with a little more mix than could go in the pie crust, so next time I might make 2 small ones or 1 big one. I'll definitely be making this one again!

Amazing recipe I substituted condensed milk for evaporated milk...

This is the best pumpkin pie I have ever tasted! Everyone asked me for the recipe. I ended up giving some slices away because I was afraid I would eat the whole thing myself!

I wasn't a fan of pumpkin pies. Maybe because my Filipino taste buds weren't used to it. But then one day a friend of mine tasked me to make one. I said I don't make pies but he wouldn't hear no for an answer. I saw this recipe and bam! It turned out great! They loved it and I loved it myself.

it was unbeleivable! I'm definitely going to be making this again as soon as i can.

Good recipe, the flavor was ok, I added more vanilla and nutmeg to it. However the edge burned quickly. Are you sure that this is right oven temperature?

I didn't make any changes and everyone loved it! It's very light and almost like a custard pie. Delicious!

Very easy to make and delicious.

This pie allows you to appreciate the pumpkin in the pie. Imagine that, tasting the pumpkin in a pumpkin pie! I make it multiple times every fall season and my family loves it! I use non-fat condensed milk and make my own pumkin puree.

My grandma used to make the best pumpkin pie. All I know is that it had vanilla in it. Her recipe was lost when she passed away. This is the only recipe I have found that has a similar taste. It is awesome. Thanks!

I've made this a few times and now add more vanilla, b/c the flavor doesn't prevails so much other wise. It's really yummy and the only pumpkin pie I make any more.

Everyone at my house was in love with this pie. I did up the cinnamon and vanilla by half and added 1/2 cup of brown sugar, but those were the only changes I made. Its funny, because I always thought I adored "spicy" pumpkin pies (lots of cinnamon, clove, ginger, nutmeg...), but this was out of sight. Who knew vanilla and cinnamon were all you needed!

All I can say is uuuuuummmmmmm!!!

Delicious pie, i added a pecan streusel topping just for some extra oomph. There are so many recipes for pumpkin pie it's nice to try a new one for fun every now and then. Very tasty!

Made the recipe as written and we were all pleased with the resulting pie. Pie was of a more delicate flavor, which I personally liked better. Will make again!

So delicious! I WILL be making this again!

This has become a family favorite each year at Thanksgiving. I usually substitute 1/4 tsp. maple extract for some of the vanilla, and put in a whole vanilla bean if I have one and I kick up the spices a bit with a bit of nutmeg and more cinnamon. In my experience, even people who don't like pumpkin pie love this one.

It was a little too rich but it was still good

Great recipe, there was a bit too much filling for the 9" pie tin I had, so I used the 2nd pie crust I had and made mini-pies in a cupcake pan. They came out great. Some other changes I made were to add some other pumpkin pie spices (ginger, nutmeg and cloves), 2 tsp of vanilla and I'm lactose intolerant so I substituted the evaporated milk with vanilla soy milk.