Ingredients 1 (15 ounce) can pumpkin puree 3 egg yolks 1 large egg 1 (14 ounce) can sweetened condensed milk
1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon fine salt ¼ teaspoon freshly grated nutmeg ⅛ teaspoon Chinese 5-spice powder 1 9-inch unbaked pie crust (see footnote for recipe link)
Directions Heat the oven to 425°F (220°C). Whisk pumpkin, egg yolks, and egg in a large bowl until smooth. Whisk in sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder.
Crimp pie crust edges in a 9-inch pie pan. Put filling in crust and tap on counter to expel air bubbles.
Bake 30–40 minutes more at 350 degrees F (175 degrees C) until barely set in the middle. A clean paring knife should come out of the filling 1 inch from the edge. Cool fully before serving.