Grammy's Kitchen · Pumpkin Pie · Pumpkin Pie
One of 76 pumpkin pie recipes we measured
from tastesbetterfromscratch.com
5,714 cooks on tastesbetterfromscratch.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 | 148% | 68% |
| total sugar | 65% | 58% |
| fruit | 185% | 107% |
| egg | 43% | 43% |
| dairy | 148% | 56% |
| salt | 1% | 1% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 230 g | 1 9-inch Homemade pie crust (, or store-bought, deep dish, unbaked) |
| 150 g | 3/4 cup granulated sugar |
| 3 g | 1 teaspoon ground cinnamon |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/2 teaspoon ground ginger |
| 1/4 teaspoon ground cloves | |
| 100 g | 2 large eggs |
| 425 g | 15 ounce can canned pumpkin (or fresh pumpkin puree) |
| 340 g | 12 ounce can evaporated milk |
Method: 5 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This Pumpkin Pie is devine. Hands down 10/10 . 5 stars. I love all things Pumpkin especially this pie!” — a cook, 5.0★