Grammy's Kitchen · Pumpkin Pie · Mini Pumpkin Pies
One of 76 pumpkin pie recipes we measured
from www.culinaryhill.com
12 cooks on www.culinaryhill.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 | 74% | 68% |
| total sugar | 33% | 58% |
| fruit | 107% | 107% |
| egg | 22% | 43% |
| dairy | 74% | 56% |
| salt | 1% | 1% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 75 g | 6 tablespoons granulated sugar |
| 1 g | 1/2 teaspoon ground cinnamon ((see note 2)) |
| 0 g | 1/4 teaspoon ground ginger |
| 1/4 teaspoon ground cloves | |
| 2 g | 1/4 teaspoon Salt |
| 50 g | 1 egg |
| 245 g | 1 cup pumpkin purée ((not pumpkin pie filling, see note 3)) |
| 170 g | 6 ounces evaporated milk ((see note 4)) |
| 230 g | 1 pie crust (homemade or store-bought, thawed (see note 5)) |
| Whipped cream (optional, for garnish) |
Method: 5 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Everyone loved these mini pumpkin pies! Thank you soo much!” — a cook, 5.0★
“Perfect and adorable!” — a cook, 5.0★