"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
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1 (15 ounce) can
1 (14 ounce) can
sweetened condensed milk
freshly grated nutmeg
Chinese 5-spice powder
9-inch unbaked pie crust (see footnote for recipe link)
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! 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.)
This man tells no lies. No cracks. Simple recipe and tastes great.
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)
FINALLY no crack in the middle of the pie! THANK YOU Chef John!
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!
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Pumpkin Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 128
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