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Popular Recipes Chef John's Pumpkin Pie

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Chef John's Pumpkin Pie

"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
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon Chinese 5-spice powder
  • 1 9-inch unbaked pie crust (see footnote for recipe link)

Instructions :

Prep : 15M Cook : 8M Ready in : 1H
  • Preheat oven to 425 degrees F (220 degrees C).
  • 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.
  • Fit pie crust in a 9-inch pie plate and crimp edges.
  • Pour filling into the pie shell and lightly tap on the work surface to release any 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 crust, should come out clean. Allow to cool completely before serving.

Notes :

  • Get the recipe for Chef John's Easy Homemade Pie Crust.
  • If desired, substitute 1 small pinch of ground star anise, ground cloves, and ground white pepper for five-spice powder.
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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