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.

Chef John
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Ingredients

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

Directions

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

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  • 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.

  • Fit pie crust in a 9-inch pie plate and crimp 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 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.

Tips

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

Cook's Note:

If desired, substitute 1 small pinch of ground star anise, ground cloves, and ground white pepper for five-spice powder.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

320 calories; 14.2 g total fat; 117 mg cholesterol; 465 mg sodium. 41.9 g carbohydrates; 7.6 g protein; Full Nutrition

Reviews (635)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/29/2012
The PERFECT pumpkin pie. Delicately spiced, lightly sweetened with absolutely NO CRACKS. VERY good. NOTE: I did cover the pie halfway through with foil to keep the crust from burning. Read More
(113)

Most helpful critical review

Rating: 1 stars
12/01/2013
I made this for Thanksgiving this year for our big family celebration dinner..followed by an evening dessert hour with family and neighbors. Served all desserts the next day for another neighborhood get together. I'm very sorry to say that the pumpkin pie WAS NOT a hit..I was hearing things like "it tastes like medicine" for each and every presentation. NOT what a girl wants to hear after spending time making pies!! Think I'll stick to a more traditional pie next year!! Sorry Chef John...there WON'T be a repeat of this one at our humble abode.. Read More
(33)
814 Ratings
  • 5 star values: 703
  • 4 star values: 69
  • 3 star values: 17
  • 2 star values: 10
  • 1 star values: 15
Rating: 5 stars
11/29/2012
The PERFECT pumpkin pie. Delicately spiced, lightly sweetened with absolutely NO CRACKS. VERY good. NOTE: I did cover the pie halfway through with foil to keep the crust from burning. Read More
(113)
Rating: 5 stars
11/22/2012
A friend brought this pie to our Thanksgiving dinner today. I was skeptical about anything that differed from the traditional pumpkin pie recipe that I have been making for decades. Was I wrong! I love the texture of this pie, and it is not too sweet. It's the only pumpkin pie I'll make from now on - thanks, Chef John (and thanks to my friend Sue for bringing this great pie to our Thanksgiving celebration.) Read More
(63)
Rating: 5 stars
10/22/2013
Thanks Chef John, I used your recipe but added 1/4 of the Chinese 5 spice instead of 1/8 and I took 2nd place in a pumpkin pie contest! Read More
(57)
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Rating: 5 stars
11/23/2012
AMAZING!!!! No crack! I admit...I watched the video and then had to try this pie for Thanksgiving. Although I used a store bought deep dish pie shell....this filling was incredible. Easy and delicious! I too agree that the extra egg yolks made this very rich and creamy. Some pumpkin pies have a bit of a grainy texture....Not this pie rich creamy and smooth! I did omit the Chinese 5 spice since I had non on hand....I dont really think it mattered....it was perfectly spiced for us. My family love this pie....it will be my goto pumpkin pie from now on....never again with the evaported milk....its all about the sweetened condensed and the extra yolks. Perfection! Thanks! Read More
(43)
Rating: 5 stars
12/04/2013
Just made this last night and WOW!! My husband who loves pumpkin pie said it was the best he has ever had. Believe the "no cracking" statement because mine came out flawless! The texture of the pie was spot on, smooth and creamy. The only change I did was due to not being able to find the chinese 5 spice. So I just spiced with the normal cinnamon, pumpkin pie spice, and all spice. Topped with homemade whipped cream and we've already eaten half the pie! I would also recommend getting Chef John's pie crust recipe. It is amazing! (I used that for the pumpkin pie). The directions call to mix in a food processor, but I don't have one so I just mix it the old fashion way. Made his crust several times now and turns out perfect every time. That is my go to crust from now on! Happy baking! Read More
(38)
Rating: 1 stars
12/01/2013
I made this for Thanksgiving this year for our big family celebration dinner..followed by an evening dessert hour with family and neighbors. Served all desserts the next day for another neighborhood get together. I'm very sorry to say that the pumpkin pie WAS NOT a hit..I was hearing things like "it tastes like medicine" for each and every presentation. NOT what a girl wants to hear after spending time making pies!! Think I'll stick to a more traditional pie next year!! Sorry Chef John...there WON'T be a repeat of this one at our humble abode.. Read More
(33)
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Rating: 5 stars
10/31/2013
This pie is delectable - rich and perfectly sweet and spicy. A treat for the taste buds! I followed the recipe exactly, except that I used fresh (roasted and then pureed) pumpkin. Besides the pumpkin prep, this recipe is so easy. Little clean-up, and super quick. The crust did get a little overdone, but as another reviewer noted, foil will probably solve that. Read More
(22)
Rating: 5 stars
12/29/2012
Fixed these for Thanksgiving and everyone who tried them loved them. I was told they are much better than bakery bought and others claimed they were the best they had ever tried. I did not have the Chinese 5 spice on hand so I supplemented with 1/8 tsp of cloves and it was perfect. And yes the claim is correct not a single crack! I now refuse to make any other recipe. They were so creamy good. Read More
(18)
Rating: 5 stars
10/22/2013
Tried it but used 2 cups of fresh pumpkin puree from pie pumpkins instead of the canned stuff very tasty and was a huge hit with the whole family. Read More
(16)