Chef John's Pumpkin Pie
Desserts Pies Pumpkin Pie Canned Pumpkin
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. Serve garnished with whipped cream and freshly grated nutmeg.
Servings per recipe: 8
Calories per serving: 320
Preparation time: 15m
Total cooking time: 1h
Ingredients:
- 1 (15 ounce) can pumpkin puree
- 3 egg yolks
- 1 large egg
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon Chinese 5-spice powder
- 1 9-inch unbaked pie crust (see footnote for recipe link)
Directions:
- 1 Preheat oven to 425 degrees F (220 degrees C).
- 2 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.
- 3 Fit pie crust in a 9-inch pie plate and crimp 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.
- 6 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 crust, should come out clean. Allow to cool completely before serving.
Nutrion facts:
| Total Fat | 14.2g | 22% |
| Saturated Fat | 5.0g | |
| Cholesterol | 117mg | 39% |
| Sodium | 465mg | 19% |
| Potassium | 324mg | 9% |
| Total Carbohydrates | 41.9g | 14% |
| Dietary Fiber | 2.6g | 10% |
| Protein | 7.6g | 15% |
| Sugars | 29g | |
| Vitamin A | 8539IU | |
| Vitamin C | 4mg | |
| Calcium | 170mg | |
| Iron | 2mg | |
| Thiamin | 0mg | |
| Niacin | 3mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 30mg | |
| Folate | 41mcg |
