Double Vanilla Pumpkin Pie
When it comes to pie crusts, I like to make mine with a rustic look. When it comes to pumpkin pie filling, I like mine creamy, rich, and sweet. I will either use canned organic pumpkin OR I will roast and puree my own pumpkin for the filling to my pies.
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Ingredients
- 1.5 Cups Pumpkin Puree
- 12 Oz Evaporated Milk
- 2 Eggs
- 1 Cup Sugar
- 1 Tbs Flour
- 1/2 Tsp Salt
- 2 Tsp Vanilla Extract
- 1/2 Tsp Ground Cloves.
- 1/2 Tsp Cinnamon
- 1/2 Tsp Pumpkin Pie Spice
- 1 Pie Crust Unbaked, prepared
Instructions
- Preheat oven to 450*
- In a large bowl combine: pumpkin, milk, eggs, sugar, flour, salt, and spices. Mix well with a wire whisk and pour into pie shell.
- Bake for 20 minutes, then turn oven temperature down to 350* and bake for an additional 40 minutes (or until knife inserted into center comes out clean)
- Let it cool at least 30 mins to 1 hour to allow it to set up before serving
Notes
To prevent a burnt crust, place a crust ring over the exposed crust before baking. If you do not have one, you can use aluminum foil.
Nutrition
Calories: 289kcalCarbohydrates: 44gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 53mgSodium: 296mgPotassium: 265mgFiber: 2gSugar: 31gVitamin A: 7311IUVitamin C: 3mgCalcium: 137mgIron: 2mg
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Doubly good!