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My review
Vanilla Pumpkin Pie
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!"
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Ingredients
1 h 15 m servings 289 calsOriginal recipe yields 8 servings (1 - 9 inch pie)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 289 calories; 12.5 g fat; 38.4 g carbohydrates; 7.1 g protein; 60 mg cholesterol; 332 mg sodium. Full nutrition
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Reviews
Read all reviews 119142 Ratings
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Most helpful positive review
11/27/2005
I made a few changes to this recipes I double the vanilla extract. I substitute cream for the evaporated milk.
Most helpful critical review
12/1/2011
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...
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11/27/2005
I made a few changes to this recipes I double the vanilla extract. I substitute cream for the evaporated milk.
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 an...
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 bu...
11/1/2001
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 flav...
5/5/2007
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 t...
12/23/2002
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 comp...
10/29/2007
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...