Grammy's Kitchen · Pumpkin Pie · Pumpkin Pie with Graham Cracker Crust
One of 76 pumpkin pie recipes we measured
from www.jocooks.com
It ranks #1 of 76 for bottom crispness among the pumpkin pie recipes we compared. 116 cooks on www.jocooks.com rate it 4.6★.
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.
| 170 g | 6 ounces graham crackers |
| 13 g | 1 tablespoons brown sugar (packed) |
| 57 g | 4 tablespoons butter (salted) |
| 100 g | 2 egg whites |
| 50 g | 1 egg |
| 106 g | 1/2 cups brown sugar |
| 397 g | 14 ounce canned pumpkin ((1 can pumpkin puree)) |
| 126 g | 1/2 cup evaporated milk (fat free) |
| 2 teaspoon pumpkin pie spice | |
| 2 g | 1/4 teaspoon salt |
Method: 7 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“In the oven now, I did alter the recipe a bit I used evaporated milk instead just because I wanted a richer flavor, should turn out delicious, also used canned pumpkin pie so did not need pumpkin pie spice. Thank you for the recipe” — a cook, 5.0★
“In the oven now. Should be delish. I normally half the sugar in recipes but found that it needed the full amount in the recipe. I thought it was a little labor-intensive compared to most pumpkin pie recipes.” — a cook, 4.0★