Grammy's Kitchen · Pumpkin Pie · Pumpkin Pie
One of 76 pumpkin pie recipes we measured
from natashaskitchen.com
170 cooks on natashaskitchen.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 | 251% | 68% |
| total sugar | 84% | 58% |
| brown sugar share of total sugar | 55% | 0% |
| fruit | 185% | 107% |
| egg | 43% | 43% |
| dairy | 251% | 56% |
| salt | 1% | 1% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 230 g | 1 pie crust ((1 disk or half of our pie crust recipe)) |
| 50 g | 1 egg white ((to brush inside hot crust)) |
| 425 g | 15 oz libby's pumpkin puree (room temperature (Libby’s brand works best)) |
| 50 g | 1 large egg (plus 3 egg yolks, room temp) |
| 106 g | 1/2 cup light brown sugar (packed (break up any clumps before adding)) |
| 50 g | 1/4 cup granulated sugar |
| 1 tsp pumpkin pie spice | |
| 1 g | 1/2 tsp cinnamon |
| 3 g | 1/2 tsp salt |
| 4 g | 1 tsp vanilla extract |
| 340 g | 12 oz evaporated milk (room temperature) |
| 238 g | 1 cup heavy whipping cream |
| 38 g | 3 Tbsp granulated sugar |
| 2 g | 1/2 tsp vanilla extract |
Method: 8 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Unfortunately, I didn’t make your pie dough but instead used a store bought pie dough that you roll out over the pie plate, then followed your instructions, ugh. The store purchase pie dough was too small for the pie dish, never again. THE PUMPKIN PIE FILLIN” — a cook, 5.0★
“This is a perfect pumpkin pie. Make the crust per her recommendations. It is a wonderful butter-crust pastry dough and perfectly crisp and flakey. No shortcuts or you will bake a substandard pumpkin pie. Thanks Natasha!” — a cook, 5.0★