Grammy's Kitchen · Pumpkin Pie · Mini Pumpkin Pies
One of 76 pumpkin pie recipes we measured
from preppykitchen.com
It ranks #1 of 76 for browning depth among the pumpkin pie recipes we compared. 15 cooks on preppykitchen.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 | 22% | 58% |
| brown sugar share of total sugar | 100% | 0% |
| fruit | 54% | 107% |
| egg | 11% | 43% |
| dairy | 0% | 56% |
| salt | 0% | 1% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 460 g | 2 pie crusts ((homemade or store-bought)) |
| 225 g | 1 cup canned pumpkin puree ((225g)) |
| 110 g | 1/2 cup packed light brown sugar ((110g)) |
| 81 g | 1/3 cup milk ((whole, evaporated milk) (80ml)) |
| 50 g | 1 large egg (room temperature) |
| 1 g | 1/2 teaspoon ground cinnamon |
| 0 g | 1/4 teaspoon ground ginger |
| 1 g | 1/4 teaspoon ground nutmeg |
| 2 g | 1/4 teaspoon salt |
Method: 6 steps, published by preppykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Sounds like a winner. Do you grind your own spices? Going to try that when I start fall baking. Thank you for a wonderful site with so much info and recipes!” — a cook, 5.0★
“Just made these and they are beautiful! Thank you for the recipe, it will be used many times. Happy thanksgiving ?” — a cook, 5.0★