Grammy's Kitchen · Pumpkin Pie · Mini Pumpkin Pies
One of 76 pumpkin pie recipes we measured
from natashaskitchen.com
65 cooks on natashaskitchen.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 | 177% | 68% |
| total sugar | 84% | 58% |
| brown sugar share of total sugar | 55% | 0% |
| fruit | 185% | 107% |
| egg | 43% | 43% |
| dairy | 177% | 56% |
| salt | 1% | 1% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 230 g | 1 homemade pie crust disk (or 2 store-bought pie crust rolls) |
| 425 g | 15 oz pumpkin puree |
| 50 g | 1 large egg |
| 50 g | 1 large egg yolk |
| 106 g | 1/2 cup packed light brown sugar |
| 50 g | 1/4 cup granulated sugar |
| 1 tsp pumpkin pie spice | |
| 1 g | 1/2 tsp cinnamon |
| 2 g | 1/4 tsp salt |
| 4 g | 1 tsp vanilla extract |
| 170 g | 3/4 cup evaporated milk (6 oz) |
| 238 g | 1 cup heavy whipping cream |
| 38 g | 3 Tbsp granulated sugar |
| 2 g | 1/2 tsp vanilla extract |
Method: 6 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.