Chef John's Pumpkin Pie

Chef John's Pumpkin Pie

178
Chef John 22184

"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

1 h servings 320 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 465 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

178
  1. 220 Ratings

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Most helpful positive review

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

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 neighbo...

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.

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!...

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!

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 de...

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 pu...

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 ...

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.

Fantastic!

Excellent recipe! I used ground cloves in place of the Chinese 5-spice, other than that no changes were made. The result was a creamy, perfectly spiced pie with no cracks. Thank you Chef John fo...