*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.)
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!
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..
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!
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.
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.
Perfect pumpkin pie. This is deceptively simple, with relatively few ingredients. It will be my go-to recipe from here on out. I used Pillsbury ready to use pie crust because I didn't have time to make up my own. I also didn't have Chinese five spice, so I just replaced with a scant 1/8tsp of ground cloves. Rich, creamy, perfect balance of pumpkin and spice. Thank you Chef John!