• 1 (15 ounce) can pumpkin puree
  • 3 egg yolks
  • 1 large egg
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon fine salt
  • ¼ teaspoon freshly grated nutmeg
  •  teaspoon Chinese 5-spice powder
  • 1 9-inch unbaked pie crust (see footnote for recipe link)
  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. 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.

  3. Line a 9-inch pie plate with pie crust; crimp edges.

  4. Pour filling into crust; lightly tap on the counter to release air bubbles.

  5. Bake in the preheated oven for 15 minutes.

  6. 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.