How To Make Chef John’s Pumpkin Pie
Can’t decide which pumpkin pie recipe to try for Thanksgiving? Then try this perfectly-baked pie with whipped cream and freshly grated nutmeg spice.
Serves:
Ingredients
- 15ozpumpkin puree
- 3egg yolks
- 1largeegg
- 14ozsweetened condensed milk
- 1tspground cinnamon
- ½tspground ginger
- ½tspfine salt
- ¼tspnutmegfreshly grated
- ⅛tspChinese 5-spice powder
- 1pie crust9-inch, unbaked
Instructions
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Preheat oven to 425 degrees F.
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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.
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Fit pie crust in a 9-inch pie plate and crimp edges.
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Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.
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Bake in the preheated oven for 15 minutes.
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Reduce heat to 350 degrees F and bake for 30 to 40 minutes, until just set in the middle. A paring knife inserted into the filling, 1 inch from the crust, should come out clean.
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Allow to cool completely before serving. Enjoy!
Recipe Notes
If you don’t have five-spice powder, you can substitute it with 1 small pinch of ground star anise, ground cloves, and ground white pepper. Also, make sure to use aluminum foil to bake as aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition
- Calories: 331.45kcal
- Fat: 13.72g
- Saturated Fat: 6.25g
- Trans Fat: 0.00g
- Monounsaturated Fat: 4.97g
- Polyunsaturated Fat: 1.45g
- Carbohydrates: 46.52g
- Fiber: 2.26g
- Sugar: 28.81g
- Protein: 6.97g
- Cholesterol: 94.91mg
- Sodium: 333.00mg
- Calcium: 171.19mg
- Potassium: 331.74mg
- Iron: 1.42mg
- Vitamin A: 479.56µg
- Vitamin C: 3.54mg
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