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.
Ingredients
- pumpkin puree: 1 can (15 ounce can)
- egg yolks: 3 piece
- egg: 1 piece
- sweetened condensed milk: 1 can (14 ounce can)
- ground cinnamon: 1 tsp
- ground ginger: 0.5 tsp
- fine salt: 0.5 tsp
- freshly grated nutmeg: 0.25 tsp
- Chinese 5-spice powder: 0.125 tsp
- 9-inch unbaked pie crust (see footnote for recipe link): 1 piece
Metric Conversion
Stages of cooking
-
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. foodelicious
