Chef John's Pumpkin Pie Recipe - Allrecipes.com
Chef John's Pumpkin Pie Recipe
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Best Pumpkin Pie Ever
Discover the secret to rich, custardy pumpkin pie that won’t crack in the oven. See more
  • READY IN 1 hr

Chef John's Pumpkin Pie

Recipe by  

"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. Serve garnished with whipped cream and freshly grated nutmeg."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  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.
  3. Fit pie crust in a 9-inch pie plate and crimp edges.
  4. Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.
  5. Bake in the preheated oven for 15 minutes.
  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.
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Footnotes

  • Get the recipe for Chef John's Easy Homemade Pie Crust.
  • Cook's Note:
  • If desired, substitute 1 small pinch of ground star anise, ground cloves, and ground white pepper for five-spice powder.
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Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2012

The PERFECT pumpkin pie. Delicately spiced, lightly sweetened with absolutely NO CRACKS. VERY good. NOTE: I did cover the pie halfway through with foil to keep the crust from burning.

 
Most Helpful Critical Review
Dec 01, 2013

I made this for Thanksgiving this year for our big family celebration dinner..followed by an evening dessert hour with family and neighbors. Served all desserts the next day for another neighborhood get together. I'm very sorry to say that the pumpkin pie WAS NOT a hit..I was hearing things like "it tastes like medicine" for each and every presentation. NOT what a girl wants to hear after spending time making pies!! Think I'll stick to a more traditional pie next year!! Sorry Chef John...there WON'T be a repeat of this one at our humble abode..

 
Nov 22, 2012

A friend brought this pie to our Thanksgiving dinner today. I was skeptical about anything that differed from the traditional pumpkin pie recipe that I have been making for decades. Was I wrong! I love the texture of this pie, and it is not too sweet. It's the only pumpkin pie I'll make from now on - thanks, Chef John (and thanks to my friend Sue for bringing this great pie to our Thanksgiving celebration.)

 
Oct 22, 2013

Thanks Chef John, I used your recipe but added 1/4 of the Chinese 5 spice instead of 1/8 and I took 2nd place in a pumpkin pie contest!

 
Nov 23, 2012

AMAZING!!!! No crack! I admit...I watched the video and then had to try this pie for Thanksgiving. Although I used a store bought deep dish pie shell....this filling was incredible. Easy and delicious! I too agree that the extra egg yolks made this very rich and creamy. Some pumpkin pies have a bit of a grainy texture....Not this pie, rich, creamy and smooth! I did omit the Chinese 5 spice since I had non on hand....I dont really think it mattered....it was perfectly spiced for us. My family love this pie....it will be my goto pumpkin pie from now on....never again with the evaported milk....its all about the sweetened condensed and the extra yolks. Perfection! Thanks!

 
Dec 29, 2012

Fixed these for Thanksgiving and everyone who tried them loved them. I was told they are much better than bakery bought and others claimed they were the best they had ever tried. I did not have the Chinese 5 spice on hand, so I supplemented with 1/8 tsp of cloves and it was perfect. And yes, the claim is correct, not a single crack! I now refuse to make any other recipe. They were so creamy good.

 
Oct 31, 2013

This pie is delectable - rich and perfectly sweet and spicy. A treat for the taste buds! I followed the recipe exactly, except that I used fresh (roasted and then pureed) pumpkin. Besides the pumpkin prep, this recipe is so easy. Little clean-up, and super quick. The crust did get a little overdone, but as another reviewer noted, foil will probably solve that.

 
Nov 22, 2012

Fantastic!

 

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Nutrition

  • Calories
  • 320 kcal
  • 16%
  • Carbohydrates
  • 41.9 g
  • 14%
  • Cholesterol
  • 120 mg
  • 40%
  • Fat
  • 14.2 g
  • 22%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 465 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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