Grammy's Kitchen · Pumpkin Pie · Salted Caramel Pumpkin Pie
One of 76 pumpkin pie recipes we measured
from www.twopeasandtheirpod.com
91 cooks on www.twopeasandtheirpod.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.
| this recipe | typical | |
|---|---|---|
| liquid | 129% | 68% |
| total sugar | 93% | 58% |
| brown sugar share of total sugar | 100% | 0% |
| fruit | 185% | 107% |
| egg | 65% | 43% |
| dairy | 129% | 56% |
| salt | 1% | 1% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 230 g | 1 pie crust, (homemade or store-bought) |
| 425 g | 15 ounces pumpkin puree |
| 213 g | 1 cup packed light brown sugar |
| 150 g | 3 large eggs |
| 3 g | 1/2 teaspoon salt |
| 3 g | 1 1/4 teaspoons ground cinnamon |
| 1 g | 1/2 teaspoon ground ginger |
| 1 g | 1/4 teaspoon nutmeg |
| 1/4 teaspoon ground cloves | |
| 4 g | 1 teaspoon pure vanilla extract |
| 298 g | 1 1/4 cups heavy cream |
| 1/2 cup salted caramel sauce |
Method: 7 steps, published by www.twopeasandtheirpod.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was absolutely amazing! I had left over filling so used the pillsbury mini pies and baked at 400 for 5 min and then 350 for 25 min. Actually preferred the mini pies over the big pie. In the future may just make mini pies…easier to serve and tastes just as” — a cook, 5.0★
“Not sure what happened. I was excited to make this. Followed the recipe to the letter and there was too much filling. once the time was up, it was still really wiggly. I kept cooking in 5 minutes increments, but it never seemed to be just jiggly. I made it for” — a cook, 3.0★