Grammy's Kitchen · Pumpkin Pie · Maple Brown Butter Pumpkin Pie
One of 76 pumpkin pie recipes we measured
from www.budgetbytes.com
14 cooks on www.budgetbytes.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.
| this recipe | typical | |
|---|---|---|
| fat | 25% | 0% |
| liquid | 110% | 68% |
| total sugar | 58% | 58% |
| brown sugar share of total sugar | 100% | 0% |
| fruit | 185% | 107% |
| egg | 43% | 43% |
| dairy | 110% | 56% |
| salt | 1% | 1% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 57 g | 4 Tbsp butter ($0.39) |
| 80 g | 1/4 cup maple syrup ($1.20) |
| 53 g | 1/4 cup brown sugar ($0.16) |
| 3 g | 1 tsp cinnamon ($0.10) |
| 1 g | 1/2 tsp ground ginger ($0.05) |
| 1/8 tsp ground cloves ($0.02) | |
| 2 g | 1/4 tsp salt ($0.02) |
| 100 g | 2 large eggs ($0.47) |
| 425 g | 1 15oz. can pumpkin purée ($0.79) |
| 252 g | 1 cup evaporated milk ($0.65) |
| 230 g | 1 unbaked 9-inch deep dish pie crust ($0.85) |
Method: 6 steps, published by www.budgetbytes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The pie recipe is sooooo excellent! All told, it only uses 1/2 cup of sugar, which is so much better than all the other recipes I saw. Unfortunately, I didn't have maple syrup, so I used 1/4 c agave syrup and 1/4 c dark brown sugar. This was the first time I ” — a cook, 5.0★
“This was hands-down the best pie I have ever made. It is amazing. The flavor and texture are so good. It’s amazingly light-textured but really has a lot of depth of flavor. Wow. ” — a cook, 5.0★