Vanilla pumpkin pie

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    Vanilla pumpkin pie

    Vanilla pumpkin pie

    (141)
    1hr15min


    140 people made this

    About this recipe: This is my husband's favourite pumpkin pie. It's less spicy than traditional pumpkin pies so you can really taste the pumpkin flavour!

    Ingredients
    Serves: 8 

    • 375g pumpkin puree
    • 2 (170g) tins evaporated milk
    • 2 eggs
    • 150g caster sugar
    • 1 tablespoon plain flour
    • 1/2 teaspoon salt
    • 1 1/4 teaspoons vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 1 (23cm) unbaked pastry case

    Method
    Prep:10min  ›  Cook:1hr  ›  Extra time:5min  ›  Ready in:1hr15min 

    1. Preheat oven to 230 C / Gas 8.
    2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, flour, salt, vanilla and cinnamon. Pour filling into pastry case.
    3. Bake for 20 minutes in preheated 230 C oven, then turn oven temperature down to 180 C / Gas 4 and continue baking 40 more minutes or until a knife inserted in centre comes out clean. Cool completely on a wire rack before serving.

    Pumpkin puree...

    You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (141)

    Reviews in English (141)

    by
    47

    I made a few changes to this recipes I double the vanilla extract. I substitute cream for the evaporated milk.  -  27 Nov 2005  (Review from Allrecipes US | Canada)

    by
    38

    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!  -  04 Nov 2007  (Review from Allrecipes US | Canada)

    by
    37

    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.  -  31 Oct 2007  (Review from Allrecipes US | Canada)

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