Chef John's Pumpkin Pie

I have used this recipe for the last 7 years!! All of chef John’s recipes are great!! I always double this recipe, substitute chai masala for spices, add a little extra nutmeg too, I think the egg yolks are key to not cracking and creamy richness, and I love not blind baking the crust first!! This is the only way I will ever make pumpkin pie again!!

Added more spices less ginger and had to add sugar but all in all not too shabby here's some of our pie hope you all enjoy

Splendid! My first time making PP ever. I've always been turned off by pumpkin pie's appearance and taste but this recipe won me over! Sure enough, no cracks, there's a bit of a sheen to it and the taste is down-to-earth yummy, it was comforting. I added Abt a teaspoon of vanilla and a T of melted butter to the filling. Don't skip the salt but maybe add a lot less than called for. I always pre-bake my pie crust. Thanks Chef John!

Don't' understand the others negative reviews. Did it for this Thanksgiving Day and is the BEST pumpkin pie ever. All guests devoured it and asked for the recipe. I prepared the pie crust from scratch too following his recipe, pure perfection.

So I only used the filing from this recipe, as I failed to notice he used an "unbaked pie dough". Knowing this was somewhat of a custard filled pie, I opted to blind bake my crust. Further, I baked at 325 (due to not wanting a burnt crust) for around 45 minutes, and it turned out EXCEPTIONALLY well! I just did the ole cheese cake tap-check to see how the jiggle jiggle went, and once it jiggled a touch but then sprang back to form, I knew it was ready!! We let it sit overnight and we freaking crushed it on Thanksgiving!

This is always sooooo good

It was really good, my dad who hates pumpkin pie loved it!!!Changes I made:Instead of using canned pumpkin i used fresh pie pumpkins and after getting all strings and seeds out i baked them on a cookie sheet face down for an hour at 375F, one pie pumpkin is plenty, then i just pureed it.I did 2 or 3 teaspoons of cinnamon, 1 teaspoon of ginger, 1/2 teaspoon of ground ginger, a sprinkle of Chinese 5 spice, 1/2 cup of brown sugar and 1 tablespoon of bourbon, I do recommend doing more seasonings, brown sugar and bourbon as I feel it wouldn't have taste without.I used a premade pie crust and knowing they dry out quick, I made a milk wash. I first made buttermilk with 1/4 cup milk and a splash of lemon juice, after whipping it i put some brown sugar in and 2 tablespoons of bourbon. i would recommend doing this with any crust since it gave it a bit of flavor.while baking every 10 minutes i used the milk wash with some melted butter in it so that the crust didn't dry out or burn, because premade crusts bake quite quick.

I’ve been making this recipe for a few years now and it’s the most requested, easiest and best tasting pumpkin pie I’ve ever made!!!

I started this recipe realizing midway that my can of pumpkin was twice the size the recipe called for. I made adjustments to make two pies (thank goodness I had another crust). I didn't have all the eggs, but the double batch worked fine with 2 + 3 yolks. I also used pumpkin pie spice because I didn't have Chinese five spice. They turned out rich, creamy and yummy. Thanks again, Chef John!