Best 2 Five Spice Pumpkin Pie Recipes

Indulge in the culinary delight of the iconic five spice pumpkin pie, a delectable treat that captivates taste buds with its symphony of flavors. This autumnal classic, deeply rooted in tradition, is a testament to the harmonious fusion of sweet pumpkin, a chorus of aromatic spices, and a flaky, golden crust. Embark on a culinary journey as we explore the best recipes for crafting this timeless dessert, ensuring that each bite is an explosion of seasonal goodness.

Here are our top 2 tried and tested recipes!

FIVE-SPICE PUMPKIN PIE

Five-Spice Pumpkin Pie image

I always make a pumpkin pie for our big "pie night" party on Thanksgiving Eve. This recipe is a classic with a special spiced-up twist. -Shawn Barto, Winter Garden, Florida

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

1-1/4 cups all-purpose flour
1/8 teaspoon salt
1/2 cup shortening
1 to 2 tablespoons ice water
1 tablespoon vodka
1 large egg
1 tablespoon water
FILLING:
1 can (15 ounces) pumpkin
1 cup evaporated milk
3/4 cup packed brown sugar
2 large eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon Chinese five-spice powder

Steps:

In a small bowl, mix flour and salt; cut in shortening until crumbly. Gradually add half the ice water and vodka, tossing with a fork until dough holds together when pressed. Add more if needed. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a small bowl, whisk egg with water. Brush over crust; refrigerate until ready to fill., Meanwhile, beat filling ingredients until blended; transfer to crust. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 35-40 minutes longer. (Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool completely on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 345 calories, Fat 16g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 244mg sodium, Carbohydrate 43g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

FIVE-SPICE PUMPKIN PIE WITH PHYLLO CRUST

Five-Spice Pumpkin Pie with Phyllo Crust image

Try this deep-dish pumpkin pie when you need to please both traditional and modern palates at the Thanksgiving table. Adding Chinese five-spice powder to the filling may seem unorthodox, but two of its components (cinnamon and clove) can already be found in standard pumpkin-pie spice. The dramatic crust is delightfully easy to create-just brush butter onto sheets of store-bought phyllo and layer them at different angles in the pan. Finish with freshly whipped cream, and you'll have one mighty fine, crowd-pleasing dessert.

Provided by Greg Lofts

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 1h50m

Yield Serves 10 to 12

Number Of Ingredients 12

Ingredients

3/4 cup sugar
1 teaspoon Chinese five-spice powder
8 sheets frozen phyllo dough (each approximately 13 by 18 inches), thawed
1 stick unsalted butter, melted
3 large eggs, room temperature
2 1/2 cups pure pumpkin purée (from a 29-ounce can)
12 ounces evaporated milk (1 can)
1/3 cup pure maple syrup
1 teaspoon pure vanilla paste or extract
3 tablespoons unbleached all-purpose flour
3/4 teaspoon kosher salt
Lightly sweetened whipped cream, for serving (optional)

Steps:

Preheat oven to 400°F. Stir together 1/4 cup sugar and 1/2 teaspoon five-spice powder. Brush 1 sheet of phyllo with butter (as you work, keep remaining phyllo covered with a kitchen towel); sprinkle evenly with 1 1/2 teaspoons sugar mixture.
Starting at one short end, fold in half to enclose butter and sugar mixture; brush top with more butter. Transfer to a 9-inch springform pan, buttered-side-down, gently pressing into bottom and sides.
Repeat with remaining phyllo, butter, and sugar mixture, arranging in overlapping layers to completely and evenly cover bottom and sides of pan.
Bake until crust is crisp and golden, 15 to 18 minutes. Transfer pan to a wire rack and let cool completely. (The baked cooled crust can be wrapped and stored at room temperature up to 1 day.)
Meanwhile, in a large bowl, whisk together eggs, pumpkin, milk, syrup, vanilla, flour, salt, and remaining 1/2 cup sugar and 1/2 teaspoon five-spice powder until smooth. Pour mixture into crust and bake 20 minutes.
Reduce oven temperature to 350°F and continue baking until custard is just set in center, 40 to 50 minutes more. Transfer pan to wire rack; let cool completely. Remove pie from pan, cut into wedges, and serve with whipped cream.

Tips:

Use fresh pumpkin puree for the best flavor and texture. Fresh pumpkin purée imparts a smooth, velvety texture to the pie filling.
Don't overmix the dough. Overmixing can result in a tough crust.
Chill the dough before rolling it out. This will make it easier to work with.
Blind bake the pie crust before filling it. This will prevent the crust from becoming soggy.
Don't overcook the pie. An overcooked pie will have a dry, crumbly filling.
Let the pie cool completely before serving. This will allow the filling to set properly.

Conclusion:

Five-spice pumpkin pie is a delicious and festive fall dessert. With its unique blend of spices, it's sure to be a hit with your family and friends. Follow these tips to make the best five-spice pumpkin pie possible.