Prepare the Crust: Roll out your pie crust and line a 9-inch pie plate, trimming any excess. Crimp the edges to create a decorative border. Refrigerate the crust for 30 minutes to help it hold its shape during baking.

Prepare Your Workspace: Preheat your oven to 425°F (220°C) and gather all your ingredients to ensure a smooth baking process.

Mix the Filling: In a large bowl, whisk together the pumpkin, egg yolks, and whole egg until smooth. Add the sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese five-spice powder. Continue whisking until the mixture is thoroughly combined and aromatic.

Fill and Bake: Pour the pumpkin filling into the prepared crust. Gently tap the pie plate on the counter to release any trapped air bubbles. Place the pie in the preheated oven and bake for 15 minutes.

Lower the Temperature: Reduce the oven temperature to 350°F (175°C) and continue baking for 30–40 minutes, or until the filling is just set in the center. To test for doneness, insert a paring knife 1 inch from the edge of the filling—it should come out clean.

Cool Completely: Remove the pie from the oven and let it cool to room temperature on a wire rack. This ensures the filling sets fully and slices cleanly.

Serve and Enjoy: For a festive touch, garnish with whipped cream and a sprinkle of freshly grated nutmeg before serving.