Ingredients
8
8 servings
- •1 (15 ounce) can pumpkin puree
- •3 egg yolks
- •1 large egg
- •1 (14 ounce) can sweetened condensed milk
- •1 teaspoon ground cinnamon
- •0.5 teaspoon ground ginger
- •0.5 teaspoon fine salt
- •0.25 teaspoon freshly grated nutmeg
- •0.125 teaspoon Chinese 5-spice powder
- •1 9-inch unbaked pie crust (see footnote for recipe link)
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 320
- Carbohydrate: 42g
- Fat: 14g
- Fiber: 3g
- Protein: 8g
- Sugar: 29g
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