Grammy's Kitchen · Pumpkin Pie · Perfect Pumpkin Pie
One of 76 pumpkin pie recipes we measured
12 cooks on www.cookingclassy.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 | |
|---|---|---|
| fat | 74% | 0% |
| liquid | 289% | 68% |
| total sugar | 146% | 58% |
| brown sugar share of total sugar | 72% | 0% |
| fruit | 0% | 107% |
| egg | 164% | 43% |
| dairy | 250% | 56% |
| thickener | 3% | 0% |
| salt | 4% | 1% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 152 g | 1 cup + 1 Tbsp (152g) all-purpose flour ((scoop and level to measure)) |
| 6 g | 1 1/2 tsp granulated sugar |
| 3 g | 1/2 tsp salt |
| 113 g | 1/2 cup (113g) unsalted butter, (diced into small pieces) |
| 59 g | 3 - 5 Tbsp ice water |
| 50 g | 1 large egg white, (whisked (reserve the yolk for filling)) |
| 160 g | 3/4 cup (160g) packed light brown sugar |
| 55 g | 1/4 cup (55g) granulated sugar |
| 4 g | 1 1/2 tsp cornstarch |
| 3 g | 1/2 tsp salt |
| 4 g | 1 1/2 tsp McCormick Ground Cinnamon |
| 1 g | 1/2 tsp McCormick Ground Ginger |
| 1 g | 1/2 tsp McCormick Ground Nutmeg |
| 1/8 tsp McCormick Ground Cloves | |
| 100 g | 2 large eggs |
| 100 g | 2 large egg yolks |
| 425 g | 1 (15 oz) can pumpkin ((not pumpkin pie mix!)) |
| 4 g | 1 tsp vanilla extract |
| 178 g | 3/4 cup (175ml) heavy cream |
| 122 g | 1/2 cup (120ml) milk ((anything but skim)) |
| 80 g | 1/3 cup (80g) sour cream |
Method: 15 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Truly the best pumpkin pie ever! Wanted to try something a little fresher than evapo milk, and I’m so happy! Texture is perfect, flavors are perfect, cooking was easier! Saving, bookmarking, printing and making forever. (I omitted the vanilla because I wasn’t ” — a cook, 5.0★
“I love ❤️ your recipes, I have used many and the outcome is always delicious! I am going to try your pumpkin pie recipe this year, but I would like to ask could I use fresh pumpkin purée vs canned pumpkin? If I can use fresh how much would I use of the fresh p” — a cook, 5.0★