Chef John's Pumpkin Pie Recipe -
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 45 mins

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."

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Ingredients Edit and Save

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

    15 mins
  • COOK

    30 mins

    45 mins


  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. 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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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
Jan 10, 2014

The taste was great. It had a grainy texture and I followed the recipe exactly. I made it twice just to be sure I didn't do something wrong the first time. Has anyone experienced this?

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 22, 2012


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 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 was perfectly spiced for us. My family love this 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!

Oct 22, 2013

Tried it but used 2 cups of fresh pumpkin puree from pie pumpkins instead of the canned stuff, very tasty and was a huge hit with the whole family.


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  • 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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