Perfect Crack-free Pumpkin Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
Pie Filling
  • 1 (15 oz) can pumpkin puree
  • 3 egg yolks
  • 1 large egg
  • 1 (14 oz) can sweetened condensed milk
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon Chinese 5-spice powder
PIE CRUST (one 9")
  • 1¼ cup all-purpose flour
  • ½ cup unsalted butter (1 stick, cold)
  • ¼ teaspoon salt
  • ¼ cup ice water
  • 1½ teaspoons cider vinegar
Pie Crust
  1. Stir the flour and salt in a mixing bowl. Slice the butter into bits and add to the flour mixture. Use a fork to smush it all together until its crumbly.
  2. Stir in the vinegar and water.
  3. Now use your hand to really knead the dough until it all combines. Wrap it up in plastic wrap and keep in the refrigerator for an hour.
Pie Filling
  1. Whisk all the ingredient together. Note- crack your eggs into a separate bowl first to make sure you don't have shells in the pie!
  2. Roll out your pie dough between plastic wrap. Gently lay it into a 9" greased pie dish. Pour in the filling. Use your finger to gently pop any bubbles.
  3. Bake at 425F for 15 minutes. Reduce the heat to 350, and bake an additional 35-40 minutes.
Recipe by Cake Student at