Grammy's Kitchen · Pumpkin Pie · Crustless Pumpkin Pie
One of 76 pumpkin pie recipes we measured
from iowagirleats.com
It ranks #1 of 76 for bottom crispness among the pumpkin pie recipes we compared. 2 cooks on iowagirleats.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 | 0% | 68% |
| total sugar | 0% | 58% |
| fruit | 0% | 107% |
| egg | 0% | 43% |
| dairy | 0% | 56% |
| salt | 0% | 1% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 226 g | 1 cup full fat coconut milk (from a can not a carton) |
| 184 g | 3/4 cup pumpkin puree (not pumpkin pie filling) |
| 150 g | 3 large egg yolks |
| 40 g | 2 Tablespoons pure maple syrup |
| 25 g | 2 Tablespoons coconut sugar (or brown sugar) |
| 2 g | 1/2 teaspoon vanilla |
| 1 g | 1/2 teaspoon cinnamon |
| 1/4 teaspoon pumpkin pie spice | |
| coconut whipped topping (for serving, SoDelicious CoCoWhip recommended) |
Method: 3 steps, published by iowagirleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.