Chef John's Pumpkin Pie
This best pumpkin pie recipe came about after many years of experimentation. I've finally perfected what I think is the ideal formula for a rich pumpkin pie that's much less likely to crack on top. Serve garnished with whipped cream and freshly grated nutmeg.
pumpkin puree
1
(15 ounce) can
egg yolks
3
large egg
1
sweetened condensed milk
1
(14 ounce) can
ground cinnamon
1
teaspoon
ground ginger
½
teaspoon
fine salt
½
teaspoon
freshly grated nutmeg
¼
teaspoon
Chinese 5-spice powder
⅛
teaspoon
9-inch unbaked pie crust (see footnote for recipe link)
1
 Preheat the oven to 425 degrees F (220 degrees C).
  Whisk together pumpkin, 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.
  Line a 9-inch pie plate with pie crust; crimp edges.
  Pour filling into crust; lightly tap on the counter to release air bubbles.
  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 edge, should come out clean. Allow to cool completely before serving.
