Ingredients
1 can Pumpkin puree (15 oz)
1 Egg, whole
2 Egg, yolks
1 can Canned Milk, sweetened condensed (14 oz)
1 teaspoon Cinnamon
1/2 teaspoon Ginger
1/2 teaspoon Salt, fine
1/4 teaspoon Nutmeg, grated
1/8 teaspoon Chinese 5 spice powder
1/4 teaspoon Allspice
1/8 teaspoon Cloves
1 teaspoon Vanilla
1 Pie Crust, 9" unbaked
Preparation
Preheat oven to 425 degrees F
In a large bowl, whisk puree, egg and egg yolks until well mixed and smooth.
Add sweetened condensed milk, salt and all spices. Whisk until well mixed and smooth.
Pour filling into pie shell. Lightly tap to release any air bubbles.
Bake in preheated oven for 15 minutes.
Reduce heat to 350 degrees F and cook for another 30 -40 minutes. Pie will be just set in the middle, puffed around the edges. Knife blade inserted into filling 1" from crust should come out clean.
Let cool completely before serving.
