Grammy's Kitchen · Pumpkin Pie · Pumpkin Pie
One of 76 pumpkin pie recipes we measured
from rasamalaysia.com
13 cooks on rasamalaysia.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.
| this recipe | typical | |
|---|---|---|
| fat | 42% | 0% |
| liquid | 56% | 68% |
| total sugar | 28% | 58% |
| brown sugar share of total sugar | 94% | 0% |
| fruit | 80% | 107% |
| egg | 28% | 43% |
| dairy | 56% | 56% |
| salt | 1% | 1% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 2 1/2 cups all-purpose flour |
| 51 g | 4 tablespoons vegetable shortening (cold ) |
| 8 g | 2 teaspoons sugar |
| 3 g | 1/2 teaspoon salt |
| 5 g | 1 teaspoon apple cider vinegar |
| 170 g | 12 tablespoons unsalted butter (cold, cut into small pieces (1 1/2 sticks)) |
| 230 g | 1 disk Pie Crust Dough (another 1 disk for decorating) |
| all-purpose flour (for dusting) | |
| sugared cranberries (optional) | |
| 425 g | 15 ounce (425g) pure pumpkin (canned) |
| 298 g | 1 1/4 cups heavy cream |
| 142 g | 2/3 cup brown sugar (preferred or granulated white sugar) |
| 150 g | 3 large eggs |
| 3 g | 1 teaspoon ground cinnamon |
| 1 g | 1/2 teaspoon freshly grated nutmeg |
| 2 g | 1/2 teaspoon vanilla extract |
| 2 g | 1/4 teaspoon salt |
Method: 8 steps, published by rasamalaysia.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Canned pumpkin in the US is actually hubbard squash, the particular squash that is known as pumpkin in many parts of the world. I think any hard shelled, ie winter squash, would work. I have often used small fresh pumpkins to make my pies, and prefer roastin” — a cook, 5.0★
“Hi Lynn I use fresh pumpkin for all my pies breads and cakes! Works great and tastes wonderfully fresh!! I only have the standard orange pumpkins here in the Adirondacks and I use the measurement that a standard can of pumpkin pie filling would be (plus a lit” — a cook, 5.0★