Grammy's Kitchen · Pumpkin Pie · Cream Cheese Pumpkin Pie
One of 76 pumpkin pie recipes we measured
It ranks #3 of 76 for sweetness perceived among the pumpkin pie recipes we compared. 15 cooks on www.thereciperebel.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.
| this recipe | typical | |
|---|---|---|
| fat | 76% | 0% |
| liquid | 180% | 68% |
| total sugar | 269% | 58% |
| fruit | 327% | 107% |
| egg | 100% | 43% |
| dairy | 312% | 56% |
| salt | 2% | 1% |
| vegetables and beans | 19% | 0% |
| protein add | 167% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 150 g | 1 1/4 cup all-purpose flour |
| 3 g | 1/2 tsp salt |
| 4 g | 1 tsp sugar |
| 114 g | 1/2 cup unsalted butter (cold, cubed) |
| 52 g | 3-4 tbsp ice water |
| 250 g | 16 oz light cream cheese (room temperature (2 8oz or 250g packages)) |
| 30 g | 2 tablespoons heavy cream |
| 250 g | 1 1/4 cup powdered sugar |
| 4 g | 1 teaspoon vanilla |
| 490 g | 2 cups pumpkin puree |
| 150 g | 3/4 cup granulated sugar |
| 189 g | 3/4 cup evaporated milk or cream |
| 150 g | 3 large eggs |
| 29 g | 3 tablespoons corn starch |
| 1 1/2 teaspoons pumpkin pie spice (to your tastes) | |
| Whipped cream |
Method: 10 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made my pumpkin pudding with 6 tablespoons of flour instead of cornstarch. I also made sure everything was completely cooled before filling pie shell and added 1/2 cup of sour cream to cream cheese filling.” — a cook, 4.0★
“My daughter and I tried this yesterday. When we pull the pie out of the fridge today it was a soupy texture… Like putting. What did we do wrong and how can we rectify that? I appreciate your help.” — a cook, 2.0★