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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 320 Calories

Ingredients

• ½ teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 3 egg yolks
• 1 (14 ounce) can sweetened condensed milk
• 1 large egg
• ¼ teaspoon freshly grated nutmeg
• 1 (15 ounce) can pumpkin puree
• 1 9-inch unbaked pie crust (see footnote for recipe link)
• ½ teaspoon fine salt
• ⅛ teaspoon Chinese 5-spice powder

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Bake in the preheated oven for 15 minutes.

Step 3

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.

Step 4

Line a 9-inch pie plate with pie crust; crimp edges.

Step 5

Pour filling into crust; lightly tap on the counter to release air bubbles.

Step 6

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.