Chef John’s Pumpkin Pie
A rich, silky pumpkin pie perfected over years—spiced just right and less likely to crack, this is your ultimate classic holiday dessert.
- 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.
Store leftovers in the fridge for up to 4 days.
Find it online: https://allcookedup.com/chef-johns-pumpkin-pie/
