Fall recipes: Vanilla pumpkin pie recipe

Pumpkin pie.

Here in Raleigh, North Carolina we have some wonderful farms and a great Farmers Market in which we can purchase pumpkins.

The Raleigh Farmers Market will have "A Great Pumpkin Contest" in October. In the past, they have had pumpkins there weighing nearly 1,000 pounds! Needless to say, they are HUGE!

As the leaves begin to turn and fall to the ground and the weather becomes cool, we start to think about fall recipes. Nothing says fall more than pumpkins. And nothing says Thanksgiving more than pumpkin pie (well, maybe a turkey).
This pumpkin pie recipe is creamy and flavorful. It is made with fresh pumpkin and a double helping of vanilla!

Double Vanilla Pumpkin Pie

• 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

Directions:

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).

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

Related Recipes:

• Cooking a pumpkin
• Pumpkin pie bars
• Easy pie crust
• Easy pie crust 2
• Sweet potato pie
• Pecan pie
• Pumpkin pie spice