I love this recipe because it gives me consistent results every time. The sweetened condensed milk adds a luxurious richness, and the combination of spices—including a touch of Chinese five-spice—adds depth without overpowering the pumpkin. Unlike some recipes that are prone to cracking or overbaking, this one is designed to stay smooth and elegant. It’s incredibly easy to make, and the flavor only improves as it sits.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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 five-spice powder
1 (9-inch) unbaked pie crust
Optional for serving: whipped cream and freshly grated nutmeg
Directions
Preheat oven: I preheat the oven to 425°F (220°C) to give the pie an initial burst of heat that helps set the crust and filling.
Make the filling: In a large mixing bowl, I whisk together the pumpkin puree, egg yolks, and whole egg until smooth. Then I add the sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese five-spice powder. I whisk again until fully combined and velvety.
Prepare the crust: I line a 9-inch pie plate with an unbaked pie crust and crimp the edges as desired.
Fill and bake: I pour the filling into the prepared crust and gently tap the pie plate on the counter to remove any air bubbles. I bake the pie at 425°F for 15 minutes.
Reduce temperature: Without opening the oven, I reduce the heat to 350°F (175°C) and continue baking for 30 to 40 minutes, or until the center is just set and a paring knife inserted 1 inch from the edge comes out clean.
Cool completely: I let the pie cool at room temperature until fully set, at least a couple of hours, before slicing.
Serve: I garnish each slice with a dollop of whipped cream and a dusting of freshly grated nutmeg, if I’m feeling fancy.
Servings and Timing
This pie serves 8 people. It takes about 15 minutes to prep and 45 minutes to bake, for a total of 1 hour (plus cooling time before slicing).
Variations
Spice swap: I substitute ground cloves, star anise, and white pepper if I don’t have Chinese five-spice on hand.
Crust upgrade: I use a homemade buttery pie crust for an extra layer of richness.
Maple touch: I sometimes mix in a tablespoon of maple syrup for a deeper autumn flavor.
Ginger snap crust: I swap the traditional crust for a crushed gingersnap cookie crust for added spice and crunch.
Storage/Reheating
Fridge: I store leftovers tightly covered in the fridge for up to 4 days. Pumpkin pie must be refrigerated because of the egg and dairy content.
Freezer: I can freeze the fully cooled pie (or slices) for up to 1 month. I wrap it tightly in plastic and foil and thaw overnight in the fridge.
Reheating: I serve it cold or bring it to room temperature. If I want it slightly warm, I reheat slices in a 300°F oven for about 10 minutes.
FAQs
Why does this pie avoid cracking?
This recipe uses a gentle bake and balanced custard, with no overmixing. Starting with a high heat and finishing low also helps set the filling without drying it out.
Can I make this pie ahead of time?
Yes. I often bake it a day in advance. The flavors deepen overnight, and it slices beautifully once chilled.
Do I need to blind bake the crust?
No. This recipe is designed to bake the crust and filling together. If I want an extra-crisp base, I partially blind bake the crust for 10 minutes before adding the filling.
Can I use homemade pumpkin puree?
Yes, but I make sure it’s very smooth and not too watery. I might need to strain or cook it down if it’s looser than canned puree.
What if I don’t have Chinese five-spice?
I substitute a pinch of ground cloves, a pinch of ground star anise, and a bit of white pepper, or I just increase the cinnamon and nutmeg slightly.
Conclusion
Chef John’s Pumpkin Pie is a beautifully balanced, foolproof dessert that always feels like a celebration. The texture is silky, the flavor is complex and comforting, and it’s incredibly easy to pull off. Whether I’m making it for a big holiday or just because I’m craving fall flavors, this pie earns a permanent spot in my recipe box.
A rich, silky pumpkin pie perfected over years—spiced just right and less likely to crack, this is your ultimate classic holiday dessert.
Author:Emma
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:1 (9-inch) pie
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 (15 oz) can pumpkin puree
3 egg yolks
1 large egg
1 (14 oz) can sweetened condensed milk
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon fine salt
¼ teaspoon freshly grated nutmeg
⅛ teaspoon Chinese five-spice powder (or a pinch each of ground star anise, ground cloves, and white pepper)
1 (9-inch) unbaked pie crust
Optional for Serving:
Whipped cream
Freshly grated nutmeg
Instructions
Preheat oven to 425°F (220°C).
In a large bowl, whisk together pumpkin puree, egg yolks, and whole egg until smooth.
Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and five-spice powder. Whisk until fully combined.
Line a 9-inch pie plate with pie crust and crimp the edges.
Pour the pumpkin mixture into the crust. Lightly tap the pie on the counter to release air bubbles.
Bake for 15 minutes at 425°F.
Reduce oven temperature to 350°F (175°C) and continue baking for 30–40 minutes, or until the pie is set and a knife inserted 1 inch from the edge comes out clean.
Cool completely before slicing.
Serve with whipped cream and a sprinkle of nutmeg, if desired.
Notes
For best results, use freshly grated nutmeg.
Avoid overbaking to prevent cracking.
Let the pie cool at room temperature before refrigerating.
