Description
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.
Ingredients
- 1 (15 ounce) can pumpkin puree
- 3 egg yolks
- 1 large egg
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon fine salt
- ¼ teaspoon freshly grated nutmeg
- ⅛ teaspoon Chinese 5-spice powder
- 1 9-inch unbaked pie crust (see footnote for recipe link)
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- 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.
- Line a 9-inch pie plate with pie crust; crimp edges.
- Pour filling into crust; lightly tap on the counter to release air bubbles.
- Bake in the preheated oven for 15 minutes.
- 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.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 8