Vanilla Pumpkin Pie
Description
Submitted by: M. Dickerson
Ingredients
At a glance
Simon Pearce Bakeware Recipes
Brookfield Pie Dish (Deep)
1 1/2 cups pumpkin puree
1 12 oz. can evaporated milk
2 eggs
3/4 cup white sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 1/4 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1 (9 inch) unbaked pie crust
1 12 oz. can evaporated milk
2 eggs
3/4 cup white sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 1/4 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1 (9 inch) unbaked pie crust
Methods/steps
Preheat oven to 450 degrees F.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, flour, salt vanilla and cinnamon. Place pie shell in Brookfield Deep Pie Dish. Pour filling into pie shell.
Bake for 20 minutes at 450 degrees F (230 degrees C) then turn oven temperature down to 350 degrees F (175 degrees C) and continue baking 40 more minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack before serving
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, flour, salt vanilla and cinnamon. Place pie shell in Brookfield Deep Pie Dish. Pour filling into pie shell.
Bake for 20 minutes at 450 degrees F (230 degrees C) then turn oven temperature down to 350 degrees F (175 degrees C) and continue baking 40 more minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack before serving
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