Grammy's Kitchen · Pumpkin Pie · Pumpkin Pie
One of 76 pumpkin pie recipes we measured
44 cooks on www.recipetineats.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 | 138% | 68% |
| total sugar | 63% | 58% |
| fruit | 185% | 107% |
| egg | 65% | 43% |
| dairy | 138% | 56% |
| salt | 1% | 1% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 230 g | 1 homemade pie crust OR |
| 1 9"/22.5cm store bought crust | |
| 425 g | 1 3/4 cups pumpkin puree (, from 15 oz/425g can or homemade puree (Note 1)) |
| 145 g | 2/3 cup (145g) sugar, white/granulated |
| 3 g | 1/2 tsp salt |
| 6 g | 2 tsp cinnamon |
| 2 g | 1 tsp ground ginger |
| 1/4 tsp ground cloves | |
| Pinch of nutmeg | |
| 317 g | 1 1/3 cups (330 ml) cream, heavy / thickened (cold) |
| 150 g | 3 eggs |
Method: 9 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“So: the recipe says to blind-bake the pastry if its home-made pastry. Then the linked pastry recipe says its optional to blind-bake for a pie, such as pumpkin pie. Decide, please! I did NOT blind-bake, but left the pie in the oven for well over an hour. Turn” — a cook, 5.0★
“Oh... My... God. This was insanely good. The recipe was easy to follow and it turned out perfectly with no cracks. I will definitely be making this again. I used a 1.5kg butternut pumpkin and I think I would have struggled to get enough purée out of a smaller ” — a cook, 5.0★