Grammy's Kitchen · Pumpkin Pie · Homemade Pumpkin Pie
One of 76 pumpkin pie recipes we measured
from joyfoodsunshine.com
289 cooks on joyfoodsunshine.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 | |
|---|---|---|
| fat | 76% | 0% |
| liquid | 199% | 68% |
| total sugar | 116% | 58% |
| fruit | 283% | 107% |
| egg | 100% | 43% |
| dairy | 160% | 56% |
| salt | 3% | 1% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 150 g | 3 large eggs |
| 425 g | 15 ounces pumpkin puree |
| 238 g | 1 cup heavy cream ((or half and half)) |
| 4 g | 1 teaspoon pure vanilla extract |
| 160 g | 3/4 cup light brown sugar |
| 3 g | 1/2 teaspoon fine sea salt |
| 6 g | 2 teaspoons ground cinnamon |
| 2 teaspoons pumpkin pie spice | |
| 150 g | 1 1/4 cups all-purpose flour |
| 3 g | 1/2 teaspoon sea salt |
| 12 g | 1 Tablespoon granulated sugar |
| 114 g | 1/2 cup salted butter ((chilled, and cut into 1 inch pieces)**) |
| 59 g | 1/4 cup cold water |
Method: 14 steps, published by joyfoodsunshine.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Absolutely delicious. I love the slight molasses flavor from the brown sugar. I made homemade whipped cream to go with and added a little extra dash of powdered ginger. I did not make the crust because I have celiac and eat gluten free. I had some GF pie crust” — a cook, 5.0★