Chef John's Pumpkin Pie
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Recipe Summary Chef John's Pumpkin Pie
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.Ingredients | Cournot Duopoly Formula1 (15 ounce) can pumpkin puree3 egg yolks1 large egg1 (14 ounce) can sweetened condensed milk1 teaspoon ground cinnamon½ teaspoon ground ginger½ teaspoon fine salt¼ teaspoon freshly grated nutmeg⅛ teaspoon Chinese 5-spice powder1 9-inch unbaked pie crust (see footnote for recipe link)DirectionsPreheat oven to 425 degrees F (220 degrees C).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.Get the recipe for Chef John's Easy Homemade Pie Crust.If desired, substitute 1 small pinch of ground star anise, ground cloves, and ground white pepper for five-spice powder.Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.Info | Cournot Duopoly Formulaprep: 15 mins cook: 45 mins total: 1 hr Servings: 8 Yield: 1 9-inch pie
TAG : Chef John's Pumpkin PieFruits and Vegetables, Vegetables, Squash,
