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10 minutes
60 minutes
75 minutes
- 1.5 cups pumpkin puree
- 1 (12 fluid ounce) can evaporated milk
- 0.75 cup white sugar
- 1 tablespoon all-purpose flour
- 1.25 teaspoons vanilla extract
- 1 (9 inch) unbaked pie crust
- Preheat your oven to a toasty 450 degrees F (230 degrees C).
- Combine pumpkin, evaporated milk, eggs, sugar, flour, salt, vanilla, and cinnamon in a large bowl. Pour the mixture into the pie shell.
- Bake at 375 degrees F (190 degrees C) for 20 minutes, then reduce temperature to 350 degrees F (175 degrees C) and bake for an additional 40 minutes or until a knife inserted in center comes out clean. Let cool on a wire rack before serving.
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