I have tried several from scratch pie recipes before, but I don’t think I will ever feel the need to try another one again. This recipe is amazing and every time I make it I get tones of compliments. Not to mention, my family will never enjoy or appreciate store bought pumpkin pie again (so… maybe you shouldn’t try this recipe if you don’t want to be obligated for the rest of your life).
This is a recipe that I got from Chef John (from foodwishes.com) that I just slightly tweaked. I really like a lot of his recipes and many of them have gone in my keep to make again recipe box. I will also attach a link to his video incase you would like to watch him make his version. Basically, I just add half the ginger he does (it was a little too spicy for me the original way), and use my favorite crust recipe.
The secret ingredient (I’m sure you already guessed) is Chinese 5 spice…an ingenious addition! Chinese 5 spice contains Star Anise and Cloves in addition to some cinnamon and Szechuan pepper. These are all ingredients common in Christmas desserts and wow does this go well in pumpkin pie!
If you are doing a deep dish pie, which really looks better and keeps the pie more moist, you will need a recipe and a half.
- 1 15oz can pumpkin puree
- 3 egg yolks
- 1 egg
- 1 14oz can sweetened condensed milk
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ½ tsp salt
- ¼ tsp grated nutmeg (fresh is best)
- ⅛ tsp Chinese 5 spice powder
- unbaked pie crust (preferably homemade)
- Preheat oven to 425 degrees F
- Mix all ingredients
- Pour into pie crust and bake for 15min.
- Reduce heat to 350 degrees and continue baking for 30 to 40 min. Do not overcook (ruins texture)