Ingredients
15ozpumpkin puree
3egg yolks
1largeegg
14ozsweetened condensed milk
1tspground cinnamon
½tspground ginger
½tspfine salt
¼tspnutmegfreshly grated
⅛tspChinese 5-spice powder
1pie crust9-inch, unbaked
Preparation
Preheat oven to 425 degrees F.
Whisk together pumpkin puree, 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.
Fit pie crust in a 9-inch pie plate and crimp edges.
Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.
Bake in the preheated oven for 15 minutes.
Reduce heat to 350 degrees F and bake for 30 to 40 minutes, until just set in the middle. A paring knife inserted into the filling, 1 inch from the crust, should come out clean.
Allow to cool completely before serving. Enjoy!
