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Vanilla Pumpkin Pie

Vanilla Pumpkin Pie


"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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1 h 15 m servings 289 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 38.4g
  • 12%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 332 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 118
  1. 141 Ratings

Most helpful positive review

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

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 an...

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...

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...

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...

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...

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...

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 sug...

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