Fall Baking: Double Vanilla Pumpkin Pie Recipe


It's pumpkin time! Fall is here and Turkey Day is on its way!

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.

I have included links to pie crust recipes at the end of this article AND included a link to one of my articles on how to make your own pumpkin puree.

Double Vanilla Pumpkin Pie Recipe
  • 1 1/2 cups fresh pumpkin puree
  • 1 can (12 ounces) evaporated milk
  • 2 eggs
  • 1 cup sugar
  • 1 tbsp flour
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 1/2 tsp each: ground cloves. cinnamon and pumpkin pie spice
  • 1 unbaked pie crust 
Preheat oven to 450 degrees.
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 degrees and bake for an additional 40 minutes (or until knife inserted into center comes out clean).






Tip: To prevent a burnt crust, place a metal crust ring over the exposed crust before baking. If you do not have one, you can use aluminum foil.




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