Grammy's Kitchen · Pumpkin Pie · Make Ahead Pumpkin Pie
One of 76 pumpkin pie recipes we measured
from www.culinaryhill.com
9 cooks on www.culinaryhill.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 | 207% | 68% |
| total sugar | 135% | 58% |
| fruit | 185% | 107% |
| egg | 0% | 43% |
| dairy | 207% | 56% |
| salt | 3% | 1% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 238 g | 1 cup heavy cream |
| 1 tablespoon unflavored gelatin ((see note 1)) | |
| 425 g | 1 (15-ounce) can pumpkin purée ((not pumpkin pie filling, see note 2)) |
| 150 g | 3/4 cup granulated sugar |
| 80 g | 1/4 cup maple syrup |
| 3 g | 1 1/2 teaspoons ground ginger |
| 6 g | 1 teaspoon salt |
| 1 g | 1/2 teaspoon ground cinnamon |
| 1 g | 1/4 teaspoon ground nutmeg |
| 230 g | 1 9-inch pie crust (fully baked and completely cool (homemade or store-bought, see note 3)) |
| 238 g | 1 cup heavy cream |
| 80 g | 1/4 cup maple syrup |
| 1 g | 1/4 teaspoon ground cinnamon |
| 1 g | 1/8 teaspoon Salt |
Method: 7 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I found this recipe when Google-ing, "Can you freeze a baked pumpkin pie?" I wasn't sure whether I can actually freeze a pumpkin pie I've baked ahead of time, so I was really excited when I read the first part of this recipe. It made it sound like freezing a” — a cook, 5.0★
“My husband actually prefers this pie to the real thing; it's silky and perfect. Thank you!” — a cook, 5.0★