Pumpkin Pie


Pie Crust


  • 1 can (15 oz) pumpkin puree
  • 1 large egg
  • 3 egg yolks
  • 1 can (14 oz) sweetened condensed milk
  • 14+ tsp freshly grated nutmeg
  • 1 tsp cinnamon
  • 12 tsp ground ginger
  • 14 tsp chinese 5-spice
  • 12 tsp kosher salt



  • Blind bake pie crust (if needed) for ~20 minutes at 375°F then uncovered for ~5 minutes
  • Whisk together the filling ingredients and add to the pie crust
  • Bake at 425°F for 15 minutes
    • Lower to 350°F and bake until set (~30 minutes)

Full Instructions

Blind bake the pie crust (optional)

  • If you’re using a frozen pie crust you can probably skip this step
  • Preheat oven to 375°F
  • On a lightly floured surface, roll out the pie dough into a 18″ thick circle
  • Line a 9″ pie pan with the unbaked pie crust and crimp its edges
  • Cover with crinkled parchment paper and add baking weights
  • Bake for ~20 minutes
  • Remove the weights and parchment paper
  • Bake uncovered for another ~5 minutes
  • Remove from the oven and let cool

Make the filling

  • In a medium mixing bowl
    • Add the pumpkin, egg, and egg yolks and whisk until smooth
    • Add the condensed milk and spices and whisk until smooth
  • Pour pumpkin filling into the pie crust and tap to remove air bubbles

Bake the pie

  • Bake at 425°F for 15 minutes
  • Lower heat to 350°F and bake until set, ~30 more minutes