This best pumpkin pie recipe came about after many years of experimentation. I've finally perfected what I think is the ideal formula for a rich pumpkin pie that's much less likely to crack on top. Serve garnished with whipped cream and freshly grated nutmeg.
Ingredients
- 1 can pumpkin puree , 15 ounce
- 3 eggs yolks
- 1 large egg
- 1 can sweetened condensed milk , 14 ounce
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground ginger
- 0.5 teaspoons fine salt
- 0.25 teaspoons freshly grated nutmeg
- 0.13 teaspoons Chinese 5-spice powder
- 1 9-inch unbaked pie crust , see footnote for recipe link
Instructions
-
1
Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C).
-
2
Whisk together pumpkin, egg yolks, and egg in a large bowl until smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder; whisk until thoroughly combined.
-
3
Line a 9-inch pie plate with pie crust; crimp edges.
-
4
Pour filling into crust; lightly tap on the counter to release air bubbles. Bake in the preheated oven for 15 minutes.
-
5
Reduce heat to 350 degrees F (175 degrees C) and bake until just set in the middle, 30 to 40 more minutes. A paring knife inserted into the filling, 1 inch from the edge, should come out clean. Allow to cool completely before serving.
Nutrition Facts
Per serving
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