Chef John&#39;s Pumpkin Pie Tasty Recipes

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Chef John's Pumpkin Pie

"After a few years of experimentation, I've subsequently perfected what I think is the best formulation for a rich pumpkin pie this is also lots much less likely to crack on top. Serve garnished with whipped cream and freshly grated nutmeg."

Ingredients :

1 (15 ounce) can pumpkin puree
three egg yolks
1 big egg
1 (14 ounce) can sweetened condensed milk
1 teaspoon floor cinnamon
half teaspoon ground ginger
half teaspoon fine salt
1/four teaspoon freshly grated nutmeg
1/8 teaspoon Chinese five-spice powder
1 nine-inch unbaked pie crust (see footnote for recipe hyperlink)

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H

Preheat oven to 425 levels F (220 ranges C).
Whisk together pumpkin puree, egg yolks, and egg in a massive bowl till smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder; whisk until thoroughly mixed.
Fit pie crust in a 9-inch pie plate and crimp edges.
Pour filling into the pie shell and gently tap at the work floor to release any air bubbles.
Bake inside the preheated oven for 15 mins.
Reduce warmth to 350 tiers F (one hundred seventy five levels C) and bake till just set inside the middle, 30 to forty extra minutes. A paring knife inserted into the filling, 1 inch from the crust, should pop out smooth. Allow to chill completely before serving.

Notes :

Get the recipe for Chef John's Easy Homemade Pie Crust.
If preferred, replacement 1 small pinch of floor celebrity anise, ground cloves, and floor white pepper for 5-spice powder.
Aluminum foil facilitates hold food moist, guarantees it cooks lightly, maintains leftovers sparkling, and makes clean-up smooth.
Reynolds® Aluminum foil can be used to maintain food wet, prepare dinner it evenly, and make easy-up easier.

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