The Best Pumpkin Pie
A tried and true recipe, the top of this pie never cracks!
Servings: 8 slices
Ingredients
- 1 unbaked 9" pie crust
- 1 can pumpkin puree (15 ounces)
- 1 egg
- 3 egg yolks
- 1 can sweetened condensed milk (14 ounces)
- ½ tsp salt
- ¼ tsp ground mace (or nutmeg)
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp cardamom
- ⅛ tsp Chinese five spice (or small pinch each of ground star anise, ground cloves, and ground white pepper)
Instructions
- Preheat oven to 425°F.
- Whisk together pumpkin puree, egg yolks, and egg in a large bowl until smooth. Add sweetened condensed milk, salt, and all of the spices, and whisk until combined.
- Prepare a 9-inch pie plate with an unbaked pie crust and crimp the edges to decorate.
- Pour the filling into the pie shell and lightly tap the plate on a flat surface to release any air bubbles.
- Wrap the edges in foil or a pie protector and bake at 425°F for 15 minutes.
- Remove the foil/pie crust protector and continue to bake at 350°F for 30-40 more minutes, until the middle is just set. The tip of a knife inserted about 1 inch from the crust will come out clean.
- Allow to cool completely before serving.
Video
Notes
Can be made up to 2 days ahead of time. Allow to cool completely before wrapping and storing in the refrigerator.
Live somewhere where pumpkin or pumpkin puree is hard to find? This pie also tastes delicious with pureed butternut squash! Just make sure if you are cooking fresh squash that you cook it thoroughly and run it through a sieve to get out any lumpy bits.