Chef John's Pumpkin Pie
Chef John's Best Pumpkin Pie Ever - a classic Thanksgiving pumpkin pie with a smooth spiced custard filling of pumpkin puree and sweetened condensed milk baked in a flaky crust.
Nutritionper servings›
Ingredients
| 1 15-oz | can pumpkin puree | |
| 3 | egg yolks | |
| 1 | large egg | |
| 1 14-oz | can sweetened condensed milk | |
| 1 tsp | 5 ml | ground cinnamon |
| 1/2 tsp | 2.5 ml | ground ginger |
| 1/2 tsp | 2.5 ml | fine salt |
| 1/4 tsp | 1.3 ml | freshly grated nutmeg |
| 1/8 tsp | 0.6 ml | Chinese 5-spice powder |
| 1 | 9-inch unbaked pie crust |
Instructions
Chef John Mashes Best Pumpkin Pie Ever – Come for the Pie, Stay for the Dollop. Best Pumpkin Pie Ever - Classic Thanksgiving Pumpkin Pie - Ultimate Thanksgiving Pies. Original recipe yields 8 servings.
Step 1 Preheat oven to 425 degrees F (220 degrees C).
Step 2 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.
Step 3 Fit pie crust in a 9-inch pie plate and crimp edges.
Step 4 Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.
Step 5 Bake in the preheated oven for 15 minutes.
Step 6 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.
Cook's Note: If desired, substitute 1 small pinch of ground star anise, ground cloves, and ground white pepper for five-spice powder. Tip: Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.