Chef John's

Ingredients

• Servings: 1
• 1 (15 ounce) can pumpkin puree
• 3 egg yolks
• 1 large egg
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon fine salt
• 1/4 teaspoon freshly grated nutmeg
• 1/8 teaspoon chinese 5-spice powder
• 1 9-inch unbaked pie crust (see footnote for recipe link)

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat 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 .
• 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.