Prep Time::15 mins
Cook Time::45 mins
Total Time:: 1 hr
Servings::8
Yield::1 9-inch pie
Ingredients
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1 (15 ounce) can pumpkin puree
3 egg yolks
1 large egg
1 (14 ounce) can sweetened condensed milk
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon fine salt
¼ teaspoon freshly grated nutmeg
⅛ teaspoon Chinese 5-spice powder
1 9-inch unbaked pie crust (see footnote for recipe link)
Directions
Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C).
DOTDASH MEREDITH FOOD STUDIOS
Whisk together pumpkin, 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.
DOTDASH MEREDITH FOOD STUDIOS
Line a 9-inch pie plate with pie crust; crimp edges.
DOTDASH MEREDITH FOOD STUDIOS
Pour filling into crust; lightly tap on the counter to release air bubbles. Bake in the preheated oven for 15 minutes.
DOTDASH MEREDITH FOOD STUDIOS
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 edge, should come out clean. Allow to cool completely before serving.
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Chef’s Note
Get the recipe for my Easy Homemade Pie Crust. If desired, substitute 1 pinch each of ground star anise, ground cloves, and ground white pepper for five-spice powder.
Editor's Note:
Wondering if pumpkin pie needs to be refrigerated after baking? Learn how to store your pumpkin pie and why all pumpkin pie needs to be refrigerated.
This is one of our most popular pumpkin pie recipes of all time — learn more: I Tried Our 5 Most Popular Pumpkin Pie Recipes and the Winner Is Perfection.