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

AB70

Recipe Summary

prep:
10 mins
cook:
1 hr
additional:
5 mins
total:
1 hr 15 mins
Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • 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.

Nutrition Facts

289 calories; protein 7.1g; carbohydrates 38.4g; fat 12.5g; cholesterol 60.2mg; sodium 331.9mg. Full Nutrition
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Reviews (122)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/27/2005
I made a few changes to this recipes I double the vanilla extract. I substitute cream for the evaporated milk. Read More
(47)

Most helpful critical review

Rating: 3 stars
12/01/2011
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... Read More
(3)
147 Ratings
  • 5 star values: 94
  • 4 star values: 40
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
11/27/2005
I made a few changes to this recipes I double the vanilla extract. I substitute cream for the evaporated milk. Read More
(47)
Rating: 5 stars
11/04/2007
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! Read More
(38)
Rating: 4 stars
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. Read More
(37)
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Rating: 5 stars
11/12/2003
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. Read More
(30)
Rating: 5 stars
05/20/2007
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 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. Read More
(28)
Rating: 5 stars
02/12/2004
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. Read More
(16)
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Rating: 5 stars
07/22/2003
Excellent pumpkin pie recipe. Even for a non-pumpkin pie lover. Read More
(9)
Rating: 5 stars
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 it with aluminum foil. Read More
(8)
Rating: 5 stars
12/02/2004
verry good. i added a bit more vanilla it turned out very creamy. Read More
(7)
Rating: 3 stars
12/01/2011
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... Read More
(3)
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