Servings: 8
Pumpkin puree
1 (15 ounce) can
Egg yolks
Large egg
Sweetened condensed milk
1 (14 ounce) can
Ground cinnamon
1 tsp
Ground ginger
1/2  tsp
Fine salt
1/2 tsp
Freshly grated nutmeg
1/4 tsp
Chinese 5-spice powder
1/8 tsp
9-inch unbaked pie crust
The Best Pumpkin Pie
15 m
1 h 0 m
Ready in:
1 h 15 m
  1. Set oven to 425° F/ 220° C/ Gas Mark 7.
  2. Beat together pumpkin puree, egg yolks, and egg with a whisk in a large bowl until smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder; whisk well.
  3. Place pie crust in a 9-inch pie plate and trim 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°  F/ 175° C/ Gas Mark 4 and bake until just set in the middle, 30 to 40 minutes. A toothpick inserted into the filling should come out dry. Allow to cool completely before serving. Serve garnished with whipped cream and freshly grated nutmeg.