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Chef John's Pumpkin Pie

Rated as 4.77 out of 5 Stars

"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."
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Ingredients

1 h servings 320 cals
Original recipe yields 8 servings (1 9-inch pie)

Directions

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  • Prep

  • Cook

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  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.

Footnotes

  • 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.

Nutrition Facts


Per Serving: 320 calories; 14.2 g fat; 41.9 g carbohydrates; 7.6 g protein; 117 mg cholesterol; 465 mg sodium. Full nutrition

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Reviews

Read all reviews 436
  1. 528 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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.

Most helpful critical review

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 neighbo...

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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.

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!...

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!

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 de...

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 th...

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 neighbo...

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 pu...

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 ...

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.