Grammy's Kitchen · Pumpkin Pie · Mini Pumpkin Pies
One of 76 pumpkin pie recipes we measured
It ranks #1 of 76 for browning depth among the pumpkin pie recipes we compared. 5 cooks on www.eatingonadime.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 | 80% | 68% |
| total sugar | 44% | 58% |
| fruit | 0% | 107% |
| egg | 44% | 43% |
| dairy | 0% | 56% |
| salt | 0% | 1% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 1 package Pre-made Pie Crust ((2 crusts, thawed) ) |
| 425 g | 15 ounces pumpkin |
| 100 g | 1/2 cup granulated sugar |
| 1 tablespoon pumpkin pie spice | |
| 4 g | 1 teaspoon vanilla extract |
| 100 g | 2 eggs |
| 182 g | 3/4 cup half and half |
Method: 8 steps, published by www.eatingonadime.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“If you want to make bit size pecan pies, what Ingredients would you change in a regular size pie? What about temperature and cook time change?” — a cook, 5.0★