The Perfect Pumpkin Pie

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.

	this recipe	typical
fat	91%	0%
liquid	341%	68%
total sugar	162%	58%
fruit	283%	107%
egg	167%	43%
dairy	321%	56%
salt	6%	1%

Where it stands out

• #2 of 76 for sweetness perceived
• #75 of 76 for browning depth
• #76 of 76 for fruit flavour

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

150 g	1 1/4 cups all-purpose flour
12 g	1 tablespoon granulated sugar
3 g	1/2 teaspoon salt
85 g	6 tablespoons cold unsalted butter (cut into 1/4-inch slices)
51 g	1/4 cup vegetable shortening (cold, cut into two pieces)
	2 tablespoons vodka (cold)
30 g	2 tablespoons ice water
238 g	1 cup heavy cream
244 g	1 cup whole milk
150 g	3 eggs
100 g	2 egg yolks
4 g	1 teaspoon vanilla extract
425 g	15 ounce canned pumpkin
425 g	1 cup drained candied yams (from 15-ounce can)
150 g	3/4 cup granulated sugar
80 g	1/4 cup maple syrup
4 g	2 teaspoons grated fresh ginger
1 g	1/2 teaspoon ground cinnamon
1 g	1/4 teaspoon ground nutmeg
6 g	1 teaspoon salt

Method: 8 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This is an incredibly delicious pumpkin pie! For my entire life I've eaten my mother's, my wife's or my own pumpkin pie always made exactly as Libby shows on the back of its canned pumpkin. For fifty years i've occasionally made or eaten a "new" recipe for the” — a cook, 5.0★

“This is the third year that I have made this. I think the first two times I subbed honey/agave because I never had maple syrup around. Last year, I got too lazy to strain it and it did not come out as good as the first time, but my housemates love it regardles” — a cook, 5.0★