Chef John's Pumpkin Pie Recipe

Recipe by: Chef John

"After many years of experimentation, I've finally perfected what I think is the ideal formula for a rich pumpkin pie that's also much less likely to crack on top. Serve garnished with whipped cream and freshly grated nutmeg."

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook45 m
Ready In1 h

1Preheat oven to 425 degrees F (220 degrees C).
2Whisk together pumpkin puree, 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.
3Fit pie crust in a 9-inch pie plate and crimp edges.
4Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.
5Bake in the preheated oven for 15 minutes.
6Reduce 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 crust, should come out clean. Allow to cool completely before serving.

Footnotes

Cook's Note:
If desired, substitute 1 small pinch of ground star anise, ground cloves, and ground white pepper for five-spice powder.
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Ingredients