Grammy's Kitchen · Pumpkin Pie · No Bake Pumpkin Pie
One of 76 pumpkin pie recipes we measured
from www.culinaryhill.com
It ranks #1 of 76 for bottom crispness among the pumpkin pie recipes we compared. 2 cooks on www.culinaryhill.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 68% |
| total sugar | 0% | 58% |
| fruit | 0% | 107% |
| egg | 0% | 43% |
| dairy | 0% | 56% |
| salt | 0% | 1% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 244 g | 1 cup milk |
| 7 g | 1 (.25 oz) packet unflavored gelatin ((see note 1)) |
| 193 g | 2 (3.4 ounce) boxes instant vanilla pudding mix ((see note 2)) |
| 425 g | 1 (15-ounce) can pumpkin purée |
| 1 1/2 teaspoons pumpkin pie spice ((see note 3)) | |
| 1 (9-inch) graham cracker crust ((see note 4)) | |
| Whipped cream (for serving, optional) |
Method: 4 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Meggan. This pie turned out to be delicious, but I gave it 4 stars instead of 5 because I had to add an extra cup of milk in order to get the pudding mix dissolved. Kind of makes me wonder if it is a typo where it says "1 cup milk divided." The filling ” — a cook, 4.0★