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.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
320 Calories
Recipe Instructions
Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Bake in the preheated oven for 15 minutes.
Step 3
Whisk 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.
Step 4
Fit pie crust in a 9-inch pie plate and crimp edges.
Step 5
Pour filling into the pie shell and lightly tap on the work surface to release any 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 crust, should come out clean. Allow to cool completely before serving.
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)
