The Best Pumpkin Pie|Print

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

Prep:

15 m

Cook:

1 h 0 m

Ready in:

1 h 15 m

Set oven to 425° F/ 220° C/ Gas Mark 7.
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.
Place pie crust in a 9-inch pie plate and trim 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° 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.