Best Pumpkin Pie Ever

Discover Chef John’s secret recipe for the best pumpkin pie ever! See more

READY IN 45 mins

Chef John's Pumpkin Pie

Read Reviews (26)

"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." — Chef John

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Footnotes

Get the recipe for Chef John's Easy Homemade Pie Crust.

Reviews More Reviews

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.

—Sarah Jo

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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.)

—MexicoKaren

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30 Ratings

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Nov 22, 2012

Fantastic!

—kbresler

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Nov 22, 2012

This man tells no lies. No cracks. Simple recipe and tastes great.

—Constance

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Nov 20, 2012

just made pie today once cooled i cut a little slice. Yummy i will be making this again. This is a keeper (i also used fresh ginger)

—kimberly

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Nov 15, 2012

FINALLY no crack in the middle of the pie! THANK YOU Chef John!

—Czech-chick

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Feb 21, 2013

For Thanksgiving I ended up useing fresh steamed pumpkin that I allowed to cool completly and when I made this recipe again at Cheistmas, I used some of the left over pumpkin that I had froze. Both times this pie came out PERFECT with out a crack to bee seen!! I also went to Foodwishes.com and got his pie crust recipes. As Chef John says, Enjoy!

—LEWENCH

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Feb 10, 2013

This pumpkin pie was amazing. The secret Chinese 5 spice blend added just the right amount of depth to the flavor. My friend, who has a very advanced palate, ate two pieces for dessert and another piece after breakfast. Thank you Chef John!!

—zanewsu

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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.

Nutritional Information

Chef John's Pumpkin Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 320
Calories from Fat: 128

% Daily Value *
Total Fat 14.2g 22 %
** Saturated Fat 5.4g 27 %
** Cholesterol 120mg 40 %
** Sodium 465mg 19 %
** Potassium 324mg 9 %
Total Carbohydrates 41.9g 14 %
** Dietary Fiber 2.6g 10 %
Protein 7.6g 15 %
** Sugars 28.6g
** Vitamin A 171 %
** Vitamin C 6 %
Calcium 21 %
Iron 18 %
** Thiamin 16 %
Niacin 20 %
** Vitamin B6 6 %
** Magnesium 11 %
** Folate 23 %

* 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.