Grammy's Kitchen · Pumpkin Pie · Eagle Brand Pumpkin Pie
One of 76 pumpkin pie recipes we measured
It ranks #1 of 76 for filling set among the pumpkin pie recipes we compared. 3 cooks on www.eatingonadime.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 | 240% | 0% |
| liquid | 0% | 68% |
| total sugar | 0% | 58% |
| fruit | 3% | 107% |
| egg | 0% | 43% |
| dairy | 240% | 56% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 230 g | 1 9 inch unbaked Pie Crust |
| 425 g | 1 can Pumpkin (15 ounces) |
| 397 g | 1 can Eagle Brand Sweetened Condensed Milk (14 ounces) |
| 100 g | 2 Large Eggs |
| 3 g | 1 teaspoon Ground Cinnamon |
| 1 g | 1/2 teaspoon Ground Ginger |
| 1 g | 1/2 teaspoon Ground Nutmeg |
| 3 g | 1/2 teaspoon Salt |
Method: 7 steps, published by www.eatingonadime.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is THE best recipe for pumpkin pie. If using canned pumpkin, cook it in a saucepan with the spices for about 5 minutes, stirring often so it doesn't scorch or stick, and refrigerate it for a day before using it in this recipe. It gives it a fresher, riche” — a cook, 5.0★