Chef John's Pumpkin Pie Recipe

Make the ultimate Thanksgiving dessert by using Chef John's pumpkin pie recipe. It is creamy, decadent, and delicious.

5 from 2 votes

Prep Time 10

Baking Time 45

Total Time 1

Course Dessert

Cuisine American

Servings

Calories 320 kcal

In a food processor, combine flour, Butter, and salt.
Pulse the ingredients 8-10 times (for a second each) until the mixture turns into coarse crumbs.
In a small bowl, stir ice water and vinegar.
Take half of the ice water and vinegar mixture and pour it into the flour mixture. Pulse the food processor three times (1-second each) to combine.
Pour the remaining ice water and pulse the food processor until the mixture starts to come together. This would take you about 8 (1-second) pulses.
Place the dough onto a flat surface and pat it to form a circle. Divide the dough in half and form each half into 5- inch wide discs.
Wrap the discs in a food plastic wrap. Refrigerate the dough for at least 30 minutes before using it.

Preheat the oven to 425 degrees F. In a large bowl, whisk together pumpkin, egg yolks, and egg until smooth.
Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder to the pumpkin and egg mixture. Whisk all the ingredients until thoroughly combined.
Take a 9-inch pie plate, and line it with pie crust by rolling out your prepared pie dough and crimping the edges.
Pour the pumpkin pie filling into the prepared crust. Release the air bubbles by lightly tapping the pie plate on the countertop.
Place the pumpkin pie plate into the preheated oven and bake it for 15 minutes.
Bring down the oven temperature to 350 degrees F. Bake the pumpkin pie for 30 to 40 more minutes until it sets in the middle.
Insert a knife or toothpick into the filling almost in the center. If it comes out clean, your pumpkin pie is baked.
Allow the pie to cool completely before serving.

Keyword Chef John's Pumpkin Pie Recipe, Dessert

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