Grammy's Kitchen Β· Pumpkin Pie Β· Mini Pumpkin Pies
One of 76 pumpkin pie recipes we measured
from www.livewellbakeoften.com
It ranks #1 of 76 for browning depth among the pumpkin pie recipes we compared. 10 cooks on www.livewellbakeoften.com rate it 5.0β .
Every ingredient resolved to grams, expressed against the recipe's own base β 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: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 460 g | 2 pie crusts (homemade or store-bought) |
| 100 g | Γ1/2 cup packed light or dark brown sugar ((100 grams) ) |
| Γ1/2 teaspoon ground cinnamon | |
| Γ1/2 teaspoon ground ginger | |
| Γ1/4 teaspoon ground nutmeg | |
| Γ’Β Β teaspoon ground cloves | |
| Γ1/4 teaspoon salt | |
| 250 g | 1 cup pumpkin puree ((250 grams) ) |
| Γ3/4 cup evaporated milk ((180 ml) ) | |
| 50 g | 1 large egg (at room temperature and lightly beaten) |
Method: 7 steps, published by www.livewellbakeoften.com β open the original β or use bake mode for a follow-along with a screen that stays on.
βCame out perfect. Used store bought or crusty and found it was spray thin enough. Baked in 16 min. Sprayed with Pam and had no issues getting out. I must have filled higher, I got 14.ΓΒ β β a cook, 5.0β
βwhen you use the premade crust do you leave the original thickness or still roll it out a bit?β β a cook, 5.0β