Grammy's Kitchen · Pecan Pie · Pumpkin Pecan Pie
One of 63 pecan pie recipes we measured
11 cooks on littlesunnykitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| fat | 12% | 25% |
| liquid | 103% | 0% |
| total sugar | 93% | 90% |
| brown sugar share of total sugar | 100% | 96% |
| fruit | 185% | 0% |
| egg | 87% | 65% |
| dairy | 103% | 0% |
| thickener | 3% | 0% |
| salt | 2% | 1% |
| vegetables and beans | 17% | 17% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 230 g | single pie crust (store-bought or homemade) |
| 50 g | 1 egg (whipped with 1 tablespoon of milk or water to make egg wash) |
| 425 g | 1 15-ounce can pure pumpkin puree |
| 160 g | 3/4 cup dark brown sugar (packed) |
| 8 g | 1 tablespoon cornstarch |
| 2 teaspoons pumpkin pie spice | |
| 3 g | 1 teaspoon ground cinnamon |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon ground nutmeg |
| 238 g | 1 cup heavy whipping cream |
| 150 g | 3 large eggs (at room temperature) |
| 164 g | 1 1/2 cups pecans (raw, roughly chopped) |
| 38 g | 1/4 cup light corn syrup |
| 53 g | 1/4 cup dark brown sugar |
| 28 g | 2 tablespoons unsalted butter (melted) |
| 2 g | 1/4 teaspoon salt |
| 4 g | 1 teaspoon pure vanilla extract |
Method: 7 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“So good & easy to make!! Everyone RAVED about this pie. I bought a pecan crust and it was a good spin from the usual graham crust from a store. Normally I’d make my own but didn’t have the time! FYI there was filling leftover, too much batter for the 9in s” — a cook, 5.0★
“I’ve made a lot of pumpkin pies but this was the best ever! I used a regular crust in a 9 inch pie plate & it was almost overflowing. Excellent!!! Guessing the whipped cream made it extra special. The pecan topping was super easy!” — a cook, 5.0★