Vanilla Pumpkin Pie Recipe -
Vanilla Pumpkin Pie Recipe
  • READY IN hrs

Vanilla Pumpkin Pie

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 15 mins


  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.
Kitchen-Friendly View


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

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.

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...

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!

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.

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.

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.

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.

Jul 22, 2003

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


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  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 38.4 g
  • 12%
  • Cholesterol
  • 60 mg
  • 20%
  • 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.

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