Vanilla Pumpkin Pie recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

1 ½ cups pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 eggs
¾ cup white sugar
1 tablespoon all-purpose flour
½ teaspoon salt
1 ¼ teaspoons vanilla extract
½ teaspoon ground cinnamon
1 (9 inch) unbaked pie crust

Nutrition Info

289.3 calories
carbohydrate: 38.4 g
cholesterol: 60.2 mg
fat: 12.5 g
fiber: 2.9 g
protein: 7.1 g
saturatedFat: 4.4 g
servingSize: -
sodium: 331.9 mg
sugar: 25.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).

  2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, flour, salt vanilla and cinnamon. Pour filling into pie shell.

  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.

Recipe Yield

1 - 9 inch pie

Recipe Note

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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