Grammy's Kitchen · Pumpkin Pie · Mini Pumpkin Pie Cheesecakes (No-Bake!)
One of 76 pumpkin pie recipes we measured
from sugarspunrun.com
It ranks #1 of 76 for bottom crispness among the pumpkin pie recipes we compared. 26 cooks on sugarspunrun.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 | |
|---|---|---|
| liquid | 0% | 68% |
| total sugar | 0% | 58% |
| fruit | 0% | 107% |
| egg | 0% | 43% |
| dairy | 0% | 56% |
| salt | 0% | 1% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 57 g | You will need 30 disposable 2 oz shot glasses (click the link in the "equipment" section below to buy the ones I use) |
| 15 Gingersnap cookies | |
| 28 g | 2 Tablespoons butter (melted (salted or unsalted is fine)) |
| 714 g | 3 cups heavy whipping cream |
| 200 g | 1 cup powdered sugar |
| 9 g | 2 teaspoons vanilla extract |
| 454 g | 16 oz cream cheese (softened, (2 8-oz packages)) |
| 245 g | 1 cup canned pumpkin puree |
| 400 g | 2 cups powdered sugar |
| 27 g | 2 Tablespoons light brown sugar (firmly packed) |
| 2 teaspoons pumpkin pie spice | |
| 4 g | 1 teaspoon vanilla extract |
Method: 10 steps, published by sugarspunrun.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I just made these yesterday for my family thanksgiving and they were a huge hit!! I used 5oz cups vs 2oz, which yielded about 15 cups. I followed the recipe from start to finish other than adding a touch of cinnamon in the pumpkin pie filling and they turned o” — a cook, 5.0★
“I doubled this recipe and made 60 for a work pitch in. Every single one was gone! I was wondering… i would love to do a recipe for Christmas, and wanted some ideas from you!” — a cook, 5.0★