CHEF JOHN'S PUMPKIN PIE

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Chef John's Pumpkin Pie image

"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."

Provided by @MakeItYours

Number Of Ingredients 10

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)

Steps:

  • 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 minutes. A paring knife inserted into the filling, 1 inch from the crust, should come out clean. Allow to cool completely before serving.

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