After years of testing, the perfect pumpkin pie recipe was discovered. I think I’ve finally nailed down the perfect recipe for a luscious pumpkin pie that won’t crack on top. Whipping cream and freshly grated nutmeg are served as garnishes.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (15 ounce) can pumpkin puree
- 3 egg yolks
- 1 large egg
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon fine salt
- ¼ teaspoon freshly grated nutmeg
- ⅛ teaspoon Chinese 5-spice powder
- 1 9-inch unbaked pie crust (see footnote for recipe link)
Instructions
- 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
- . If desired, substitute 1 pinch each of ground star anise, ground cloves, and ground white pepper for five-spice powder.
- Wondering if pumpkin pie needs to be refrigerated after baking? Learn how to store your pumpkin pie and why all
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- This is one of our most popular pumpkin pie recipes of all time — learn more:
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Nutrition Facts
| Calories | 320 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 465 mg |
| Sugars | 29 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve tried several, and then I came upon this Pumpkin Pie recipe. I don’t need to try anymore, this is the one!! So good. The kids and hubby love it.
This is amazing!! I make it every thanksgiving (and all around the year too). The filling is so bomb! the first time I made this recipe was when I was 11 so… pretty foolproof!! 100% recommended!!
Splendid! My first time making PP ever. I’ve always been turned off by pumpkin pie’s appearance and taste but this recipe won me over! Sure enough, no cracks, there’s a bit of a sheen to it and the taste is down-to-earth yummy, it was comforting. I added Abt a teaspoon of vanilla and a T of melted butter to the filling. Don’t skip the salt but maybe add a lot less than called for. I always pre-bake my pie crust. Thanks Chef John!
Amazing. I’ve used this same recipe for a few years now and it’s always a hit. Convinced that the people who are leaving negative reviews maybe used evaporated milk instead of sweetened condensed milk because I’ve never had an issue with this recipe.
IT came out watery. dissapointed. also the egg separated so there were cooked egg pieces that floated to the top and cooked. It was not servable.
Don’t’ understand the others negative reviews. Did it for this Thanksgiving Day and is the BEST pumpkin pie ever. All guests devoured it and asked for the recipe. I prepared the pie crust from scratch too following his recipe, pure perfection.
I’ve made a similar pie over the years but this one is the best so far. The only thing I did differently was to use 3 whole eggs instead of 1 egg + 3 egg yolks, and used a 10″ pie dish. Everything else was the same. It browned a bit sooner than the recipe said, more like 15 minutes st 425°+ 20 minutes at 350° was enough in my oven, so just check on it when it gets closer to the time. A keeper!
Pumpkin pie is usually the least favorite in my family, but this was a hit and was finished first! It did not crack and sliced beautifully. I did not have five spice, so I added ground cloves and black pepper. We loved the deep spicy flavor. This will be my go-to recipe from now on.
Word of caution…I modified this to fit my taste. Hate five spice. My husband is Indian and as a nod to his heritage used ground cardamom in place of the five spice. Soooo delicious. Love the consistency and the flavor. Also, not a pie crust fan so I poured mine into a Graham Cracker crust. Baked just fine.
So I only used the filing from this recipe, as I failed to notice he used an “unbaked pie dough”. Knowing this was somewhat of a custard filled pie, I opted to blind bake my crust. Further, I baked at 325 (due to not wanting a burnt crust) for around 45 minutes, and it turned out EXCEPTIONALLY well! I just did the ole cheese cake tap-check to see how the jiggle jiggle went, and once it jiggled a touch but then sprang back to form, I knew it was ready!! We let it sit overnight and we freaking crushed it on Thanksgiving!
Made it EXACTLY as shown. Best pumpkin pie I have ever had. Beats the warehouse store hands down.
By far the best pumpkin pie filling I’ve had. We loved the flavor and the texture… Even thin slices stand up.
I’ve been making this for a few a years now (with gf crust)but until this year I never used fresh and grated nutmeg. I think actually following the recipe on this one makes a difference! My favorite pumpkin pie!
Classic pumpkin pie! I made a crust of ground ginger snap cookies instead of pie dough. Succulent!
This has been my family favorite for years and years. As soon as pumpkins are in season I am required to make it:) . I was reading some reviews here and I’d like to add a few things . I make my own pumpkin puree always ( I never used canned anything if i can help it) . The 5 Chinese spice blend is better if you make it yourself too and absolutely freshly grated nutmeg. Never use store bought crust and this recipe will be perfect. :).
All butter pastry was wonderful, I will keep that one. We didn’t really care for the pie itself, I believe the sweetened condensed milk takes away from pretty much all the pumpkin flavor. It came out nice and pretty but it wasn’t like pumpkin pie
This is my go-to recipe for pumpkin pie. Rich, creamy, and delicious! The only thing I do differently is: 1. Substitute ground cloves for the Chinese 5 spice. 2. Double the amount of cinnamon, ginger, and nutmeg.
Nope. Not what you want in a pumpkin pie. Lacks that spicy taste. So….. Incredible waste of eggs.
I was so wanting to love this pie, Chef John’s recipes are usually a got to for me. I followed the recipe to a “T”. The texture was NOT to my liking and the taste was very bland. I ended up throwing the entire pie away.
This is always sooooo good
It was really good, my dad who hates pumpkin pie loved it!!! Changes I made: Instead of using canned pumpkin i used fresh pie pumpkins and after getting all strings and seeds out i baked them on a cookie sheet face down for an hour at 375F, one pie pumpkin is plenty, then i just pureed it. I did 2 or 3 teaspoons of cinnamon, 1 teaspoon of ginger, 1/2 teaspoon of ground ginger, a sprinkle of Chinese 5 spice, 1/2 cup of brown sugar and 1 tablespoon of bourbon, I do recommend doing more seasonings, brown sugar and bourbon as I feel it wouldn’t have taste without. I used a premade pie crust and knowing they dry out quick, I made a milk wash. I first made buttermilk with 1/4 cup milk and a splash of lemon juice, after whipping it i put some brown sugar in and 2 tablespoons of bourbon. i would recommend doing this with any crust since it gave it a bit of flavor. while baking every 10 minutes i used the milk wash with some melted butter in it so that the crust didn’t dry out or burn, because premade crusts bake quite quick.