Rating: 5 stars 4.7
896 Ratings
  • 5 star values: 776
  • 4 star values: 73
  • 3 star values: 23
  • 2 star values: 10
  • 1 star values: 14

This best pumpkin pie recipe came about after many years of experimentation. I've finally perfected what I think is the ideal formula for a rich pumpkin pie that's much less likely to crack on top. Serve garnished with whipped cream and freshly grated nutmeg.

Recipe Summary

15 mins
45 mins
1 hr
1 9-inch pie


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

  • 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.

  • Line a 9-inch pie plate with pie crust; crimp edges.

  • Pour filling into crust; lightly tap on the counter to release air bubbles.

  • Bake in the preheated oven for 15 minutes.

  • 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.


Get the recipe for Chef John's Easy Homemade Pie Crust.

Chef's Note:

If desired, substitute 1 pinch 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.

Nutrition Facts

320 calories; protein 7.6g; carbohydrates 41.9g; fat 14.2g; cholesterol 116.7mg; sodium 464.6mg. Full Nutrition