Five–spice pumpkin pie from The Fearless Baker: Simple Secrets for Baking Like a Pro (page 218) by Erin Jeanne McDowell

  • half and half cream
  • Chinese five-spice powder
  • canned pumpkin purée
  • eggs
  • all-purpose flour
  • butter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 26, 2020

    I used a deep dish pan and am glad I did because the filling barely fit. The crust may have been more flaky than mealy, and I could see butter leakage through the glass pan; it turned out crisp, yet not super brown, and was a little hard to cut with a fork. The filling needed about 7-8 extra minutes in the oven and turned out super creamy. It didn't crack while baking, but did upon cooling - oh well. It smelled heavenly, like butterscotch, and tasted kind of like butterscotch too. It was sweeter than our usual pumpkin, but we all loved it.

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