Print: Chef John's Pumpkin Pie

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.

Prep

16 min

Cook

61 min

Servings

Difficulty

Medium

Ingredients

1 , 15 ounce
3 eggs yolks
1 large egg
1 , 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 per serving

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