Grammy's Kitchen · Pumpkin Pie · BEST Easy Pumpkin Pie
One of 76 pumpkin pie recipes we measured
62 cooks on www.lecremedelacrumb.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.
| this recipe | typical | |
|---|---|---|
| fat | 38% | 0% |
| liquid | 94% | 68% |
| total sugar | 1% | 58% |
| fruit | 55% | 107% |
| egg | 25% | 43% |
| dairy | 67% | 56% |
| salt | 2% | 1% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 327 g | 1 1/3 cups pumpkin puree |
| 397 g | 1 14-ounce can sweetened condensed milk |
| 100 g | 2 eggs (slightly whisked) |
| 3 g | 1 1/4 teaspoon ground cinnamon |
| 3 teaspoons pumpkin pie spice | |
| 3 g | 1/2 teaspoon salt |
| 230 g | 1 homemade or store-bought refrigerated shortbread pie crust |
| optional toppings: chopped nuts, whipped cream | |
| 50 g | 1 egg (whisked) |
| coarse sugar (optional) | |
| 360 g | 3 cups flour |
| 1 g | 1/2 teaspoon cinnamon |
| 8 g | 2 teaspoons sugar |
| 6 g | 1 teaspoon salt |
| 227 g | 1 cup salted butter (cold, cut into 1/2-inch cubes) |
| 158 g | 2/3 cup cold water |
| 10 g | 2 teaspoons apple cider vinegar |
| ice cubes |
Method: 12 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Just thought I'd stop by and let you know that I made this pie for Thanksgiving and it was delicious!! Everyone agreed that it should be the de facto recipe from now on. It was so much better than the recipe on the can of Libby's pumpkin puree that I used last” — a cook, 5.0★
“Delicious! Everyone loved it. My first time making pumpkin pie and as we are in the UK lots of our first time eating it. Recipe was super simple and we all really enjoyed it, a great level of sweetness to it.” — a cook, 5.0★