Vanilla pumpkin pie

Vanilla pumpkin pie


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!


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

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.

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