Grammy's Kitchen · Pumpkin Pie · Swirled Chocolate Pumpkin Pie
One of 76 pumpkin pie recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.
| this recipe | typical | |
|---|---|---|
| fat | 76% | 0% |
| liquid | 199% | 68% |
| total sugar | 116% | 58% |
| fruit | 283% | 107% |
| egg | 100% | 43% |
| dairy | 160% | 56% |
| salt | 3% | 1% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 90 g | 3/4 cup white whole wheat flour |
| 60 g | 1/2 cup all-purpose flour |
| 12 g | 1 tablespoon coconut sugar (or 2 teaspoons brown sugar) |
| 2 g | 1/4 teaspoon salt |
| 114 g | 8 tablespoons cold, unsalted butter (cut into 8 cubes) |
| 59 g | 4 tablespoons ice-cold water |
| 85 g | 3 ounces good quality bittersweet chocolate (finely chopped) |
| 60 g | 1/4 cup heavy whipping cream |
| 425 g | 1 3/4 cups pumpkin puree (one 15 ounce can, not pumpkin pie filling*) |
| 150 g | 3 eggs |
| 119 g | 1/2 cup heavy whipping cream |
| 61 g | 1/4 cup whole milk |
| 161 g | 1/2 cup pure maple syrup |
| 4 g | 1 teaspoon pure vanilla extract |
| 3 g | 1/2 teaspoon salt |
| 6 g | 2 teaspoons ground cinnamon |
| 2 g | 3/4 teaspoon ground ginger |
| 1/4 teaspoon ground cloves | |
| 0 g | 1/4 teaspoon cardamom |
| 1 g | 1/4 teaspoon nutmeg |
| Whipped cream (if desired) |
Method: 8 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.