Vanilla Pumpkin Pie

  • Recipe By
  • Published Jan 1st
  • Ready In1h 15m
  • Servings8
  • Calories289
This is my husband's favorite pumpkin pie. It's less spicy than traditional pumpkin pies so you can really taste the pumpkin flavor!

Vanilla Pumpkin Pie Ingredients

The following are the ingredients needed to make delicious Vanilla Pumpkin Pie for 8 servings:

  • 1 1/2 cups pumpkin puree
  • 1 (12 fluid ounce) can evaporated milk
  • 2 eggs
  • 3/4 cup white sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/4 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 (9 inch) unbaked pie crust

Vanilla Pumpkin Pie Cooking Instructions

  • Prep10m
  • Cook1h
  • Ready In1h 15m

To cook Vanilla Pumpkin Pie, you need about 10 minutes of preparation time. The time needed to cook this Vanilla Pumpkin Pie is about 1 hour , and you can serve your Vanilla Pumpkin Pie within 1 hour 15 minutes . The following are the steps to cook Vanilla Pumpkin Pie easily:

  1. 1 Preheat oven to 450 degrees F (230 degrees C).
  2. 2 In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, flour, salt vanilla and cinnamon. Pour filling into pie shell.
  3. 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.

Notes

  • 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 grams of fat; 38.4 grams of carbohydrates; 7.1 grams of protein; 60 milligrams of cholesterol; 332 milligrams of sodium.

  1. Dec 3rd 2008

    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 ...

  2. Nov 4th 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 advic ...

  3. Oct 31st 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 (min ...

  4. Oct 29th 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 cove ...

  5. May 5th 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 redu ...

  6. Nov 27th 2005

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

  7. Dec 23rd 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 ...

  8. Nov 1st 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 ...

  9. Nov 24th 2000

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