Vanilla Pumpkin Pie Recipe

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Reviews More Reviews

Most Helpful Positive Review

Nov 27, 2005

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

—SEE NU

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Most Helpful Critical Review

Dec 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...

—rockdj79

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134 Ratings

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Oct 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.

—RobynHG

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Nov 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!

—V.

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Nov 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.

—NANOO333

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May 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.

—DetectiveL

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Feb 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.

—LIVLUKE

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Jul 22, 2003

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

—KARJAY

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Nutrition

Calories
289 kcal
14%

Carbohydrates
38.4 g
12%

Cholesterol
67 mg
22%

Fat
12.5 g
19%

Fiber
2.9 g
12%

Protein
7.1 g
14%

Sodium
332 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Vanilla Pumpkin Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 289
Calories from Fat: 112

% Daily Value *
Total Fat 12.5g 19 %
Saturated Fat 4.4g 22 %
Cholesterol 67mg 22 %
Sodium 332mg 13 %
** Potassium 177mg 5 %
Total Carbohydrates 38.4g 12 %
Dietary Fiber 2.9g 12 %
Protein 7.1g 14 %
Sugars 25.3g
Vitamin A 143 %
Vitamin C 2 %
Calcium 18 %
Iron 13 %
** Thiamin 12 %
** Niacin 17 %
** Vitamin B6 3 %
** Magnesium 6 %
** Folate 16 %

* 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.