Grammy's Kitchen · Pumpkin Pie · Homemade Pumpkin Pie
One of 76 pumpkin pie recipes we measured
16 cooks on www.dinneratthezoo.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 | 129% | 68% |
| total sugar | 69% | 58% |
| brown sugar share of total sugar | 100% | 0% |
| fruit | 185% | 107% |
| egg | 65% | 43% |
| dairy | 129% | 56% |
| salt | 1% | 1% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 230 g | 1 pie crust (for a 9 inch pan, homemade or store bought) |
| 425 g | 1 15 ounce can pumpkin puree |
| 160 g | 3/4 cup brown sugar (packed ) |
| 2 g | 3/4 teaspoon ground cinnamon |
| 1 g | 1/4 teaspoon ground nutmeg ((freshly grated is best)) |
| 2 g | 1/4 teaspoon kosher salt |
| 1/8 teaspoon ground cloves | |
| 150 g | 3 eggs |
| 298 g | 1 1/4 cups heavy cream |
| whipped cream for serving (optional) |
Method: 7 steps, published by www.dinneratthezoo.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have always followed the recipe on the back of the pumpkin can but won't be doing that anymore. This was delicious and a hit with the family!” — a cook, 5.0★
“I made this, super easy, and delicious. I used my Vitamin blender instead of food processor, added all the eggs at once, turned out great.” — a cook, 5.0★