Ingredients
Equipment
Method
- Gather your ingredients. Preheat your oven to 425 degrees F (220 degrees C).
- In a large bowl, whisk together the pumpkin puree, egg yolks, and egg until smooth. Add the sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder. Whisk until the mixture is smooth and well combined.
- Line a 9-inch pie plate with the unbaked pie crust and crimp the edges.
- Pour the filling into the crust. Lightly tap the pie plate on the counter to release any air bubbles. Bake in the preheated oven for 15 minutes.
- Reduce the oven temperature to 350 degrees F (175 degrees C). Continue to bake for 30 to 40 more minutes, or until the center is just set. You can check for doneness by inserting a paring knife about 1 inch from the edge; it should come out clean.
- Allow the pie to cool completely before slicing and serving. Garnish with whipped cream and freshly grated nutmeg, if desired.
Notes
This pie is best served after it has cooled completely, allowing the flavors to meld and the texture to set. The initial high heat helps to set the crust, while the lower temperature ensures the filling cooks through without burning.