Categories: Dessert, Pie

Ingredients

• 1 15-oz can pumpkin puree
• 3 egg yolks
• 1 egg, large
• 1 14-oz can sweetened condensed milk
• 1 tsp cinnamon, ground
• 1/2 tsp ginger, ground
• 1/2 tsp salt, fine
• 1/4 tsp nutmeg, grated
• 1/8 tsp Chineese 5-spice powder
• 1 9-inch unbaked Kerrnel's Pie Crust

Directions

1. Preheat oven to 425F.

2. Whisk pumpkin and eggs together in a large bowl until smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice power; whisk until thoroughly combined.

3. Fit pie crust in a 9-inch pie plate and crimp edges.

4. Pour filling into pie shell and lightly tap to release air.

5. Bake for 15-minutes, then reduce heat to 350F and bake until just set in the middle (30-40 minutes).

6. Cool completely before serving.

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