Perfect Pumpkin Pie

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.

	this recipe	typical
liquid	139%	68%
total sugar	84%	58%
brown sugar share of total sugar	52%	0%
fruit	174%	107%
egg	82%	43%
dairy	139%	56%
salt	1%	1%

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

230 g	1 homemade pie crust or 9-inch deep-dish frozen pie crust shell
425 g	1 (15-oz) can pure pumpkin (about 1 3/4 cups)
50 g	1 large egg
150 g	3 large eggs yolks
100 g	1/2 cup granulated sugar
106 g	1/2 cup (packed) light brown sugar
15 g	2 tablespoons all-purpose flour
3 g	1/2 teaspoon salt
3 g	1 teaspoon ground cinnamon
2 g	1 teaspoon ground ginger
1 g	1/2 teaspoon ground nutmeg
	1/8 teaspoon ground cloves
0 g	1/8 teaspoon ground black pepper
340 g	1 1/4 cups evaporated milk ((you'll need one 12-oz can but you won't use all of it))

Method: 3 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“There are so many “best pumpkin pie” recipes out there. I always made your recipe And since I make it several times thru fall and winter, decided to try some of the others. My grandson and daughter love pumpkin pie. This year, I switched back to your recipe” — a cook, 5.0★

“Hi Jen, I always love your recipes and have been making them for years, especially for holidays when I need something fail-proof. I wanted to ask if you think this recipe would work with your gingersnap crust instead (the one that’s part of your pumpkin ch” — a cook, 5.0★