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–+ servings
5 from 1 vote

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.
Prep Time10 minutes
Cook Time1 hour
cool1 hour
Total Time2 hours 10 minutes
Servings: 8
Calories: 289kcal

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: 289kcal | Carbohydrates: 44g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 53mg | Sodium: 296mg | Potassium: 265mg | Fiber: 2g | Sugar: 31g | Vitamin A: 7311IU | Vitamin C: 3mg | Calcium: 137mg | Iron: 2mg