This recipe is solid: classic enough to satisfy die-hard pumpkin pie fans, but with enough interesting warm spice notes to intrigue the rest of us. A hefty dollop of whipped cream on every slice is a must.
Makes one 9-inch single-crust pie
Difficulty: Medium
Make Ahead and Storage: This pie can be made up to 1 day ahead and kept at room temperature. It can be stored airtight in the refrigerator for up to 4 days more.
1. Preheat the oven to 375°F / 190°C, preferably with a baking stone on the bottom rack.
2. Make the filling: In a large bowl, whisk the eggs and both sugars until well combined, about 1 minute. Whisk in the vanilla, five-spice powder, and salt. Add the pumpkin and whisk until the mixture is relatively smooth. Gradually add the half-and-half, whisking until the filling is smooth.
3. Pour the filling into the cooled piecrust and spread it evenly with a spatula. Bake the pie until the filling is set at the edges but still slightly jiggly in the center, 40 to 45 minutes. Cool completely before serving.
✻ Why It Works
Pumpkin pie is a classic custard pie, so proper baking is key. The filling should look fully set at the edges, but the center should still jiggle slightly when you move the pie. Be careful not to overbake. Cracks on the surface are a sign of an overbaked custard. (Though if all else fails, just slap a smear of whipped cream on top of the cooled pie and be all, “Cracks? What cracks?”)
★ Pro Tip
For another unique and subtly spiced variation, substitute an equal amount of garam masala for the five-spice powder.