Are you looking for the perfect dessert to take to your Thanksgiving potluck? Look no further! This recipe is SO delicious and easy to make, and you don’t have to worry about cracks. You’ll look like a professional pumpkin pie maker even with no previous experience!
I made these for the first time yesterday, and I have made 4 more pies since then…that’s how easy they are to make! 🙂 Give it a try and let me know how it goes!
- 1 (15 oz) Canned pumpkin puree
- 1 Large Egg
- 2 Egg yolks
- 1 (14oz) can Condensed milk (I didn’t use all of it because it was sweet enough for me)
- 1 teaspoon Cinnamon
- 1/8 teaspoon Salt
- 1 pinch Chinese 5 Spice (optional)
- 1 teaspoon Cinnamon
- 1/2 teaspoon ground ginger
- 1 pinch ground nutmeg
- 9 in unbaked pie crust. I bought pre-made pie crust dough and put it on a Marie Calendar’s old pie tin
- Preheat oven to 415F
- Put the pumpkin puree into a bowl, then mix in eggs *Do not beat. Just make sure that the pumpkin and eggs are incorporated pretty well*
- Add the condensed milk and stir in
- Add all spices (cinnamon, ginger, Chinese 5 spice, nutmeg, salt) and stir well *Do not whisk in air bubbles or over mix*
- Line a pie tin with pie dough, crimp with a fork, and add the mixture. (make sure you crimp the pie crust! Otherwise, the crust will break at random points!)
- Bake at 415F for 15 mins
- Lower heat to 350, rotate the pan, and bake for another 30-35 minutes. I found that 33-34 minutes works best for me. The middle will rise while baking, then deflate while cooling.
- DO NOT OVER BAKE! The middle should still somewhat be jiggly and the outer most inch should look fully cooked. If you want to make sure, you can stick a knife 1 inch into the pie. If the knife comes out clean, the pie is done. Please note that if you put a knife into the pie, it will leave a mark! I like to test it by jiggling it a little and if it jiggles 1.5 inches in to the pie, it’s done.
I had some extra dough left from the pie so I rolled out the remaining dough and made pie toppers!
- Roll out dough to 1/8 inch
- Cut out dough and place on parchment paper
- Brush with beaten egg
- Bake for 15 minutes or until golden brown