Martha Stewart 5-Spice Pumpkin Pie Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

This Martha Stewart 5-spice pumpkin pie takes everything you love about a classic holiday custard and gives it a warm, aromatic twist. Each slice is silky and creamy, set just enough to hold its shape on the plate, with the gentle licorice note of star anise and clove woven through the sweet pumpkin. The crust is all butter and shatteringly flaky, a real contrast to the soft filling. It’s my adaptation of a Martha Stewart-style American dessert, not her exact formula, but it keeps the same spirit: simple ingredients, careful technique, and a pie that looks as good as it tastes.

From start to finish you’re looking at about 100 minutes, though most of that is hands-off chilling and baking, so it’s easier than the long ingredient list suggests. The custard itself comes together in one bowl with a whisk. Make it for Thanksgiving, a holiday table, or a weekend potluck where you want a dessert that slices cleanly and feeds a crowd of eight.

Why This Martha Stewart 5-Spice Pumpkin Pie Works

Two things make this pie reliable. First, the crust gets a quick parbake before the filling goes in, so the bottom stays crisp instead of turning soggy under all that custard. Second, the filling is whisked smooth and then rested briefly so air bubbles rise out, which gives you a clean, even slice.

Chinese five-spice powder does the heavy lifting on flavor. It’s a blend of star anise, cinnamon, clove, fennel, and Sichuan peppercorn, so a small amount adds depth without overwhelming the pumpkin. A little ground cinnamon backs it up and keeps the taste familiar.

What You’ll Love About It

You get a buttery, from-scratch crust that’s genuinely flaky, a custard that’s smooth and never rubbery, and that subtle five-spice warmth that makes people ask what’s in it. It slices clean, keeps well for days, and tastes even better the next morning with coffee.

Ingredients

Here’s everything you need, grouped by part. Use canned pumpkin puree, not pumpkin pie filling.

For the Crust

• 1 1/4 cups (156g) all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 cup (113g) unsalted butter — cold, cut into 1/2-inch cubes
• 3 to 4 tablespoons (45 to 60ml) ice water

For the Filling

• 1 can (15 ounces / 425g) pumpkin puree — not pumpkin pie filling
• 3/4 cup (150g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1 1/2 teaspoons Chinese five-spice powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 3 large eggs (150g) — room temperature
• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) whole milk
• 1 teaspoon pure vanilla extract

For the Topping

• 1 cup (240ml) heavy cream — chilled
• 2 tablespoons (15g) powdered sugar

Equipment

• 9-inch (23cm) deep-dish pie plate — deep enough for the full custard
• Pastry blender — or use your fingertips
• Rolling pin — for the 12-inch (30cm) round
• Parchment paper — for the parbake
• Pie weights — dried beans work too
• Instant-read thermometer — to check the custard
• Electric mixer — for the whipped cream

How to Make Martha Stewart 5-Spice Pumpkin Pie

Step 1: Make the Crust

Whisk 1 1/4 cups (156g) flour and 1/2 teaspoon salt in a large bowl. Cut in the 1/2 cup (113g) cold butter with a pastry blender or your fingertips until the mixture looks like coarse meal with some pea-sized bits left. Don’t overwork it here, or the crust turns tough.

Step 2: Add Water and Chill

Sprinkle 3 tablespoons (45ml) ice water over the flour mixture and toss with a fork until the dough holds together when you squeeze it, adding the last 1 tablespoon (15ml) a teaspoon at a time if needed. Shape into a 1-inch-thick disk, wrap in plastic, and refrigerate for at least 30 minutes or up to 2 days.

Step 3: Roll and Fit the Dough

Roll the chilled dough on a lightly floured surface into a 12-inch (30cm) round, about 1/8 inch thick. Fit it into a 9-inch (23cm) deep-dish pie plate, trim the overhang to 1/2 inch, and crimp the edge. Put it back in the fridge while you make the filling so the crust doesn’t shrink.

Step 4: Parbake the Crust

Set an oven rack to the lowest position and heat the oven to 375°F (190°C). Line the crust with parchment, fill with pie weights, and bake 15 minutes. Remove the weights and parchment, bake 5 minutes more until the bottom looks dry and just set, then reduce the oven to 350°F (175°C).

Step 5: Whisk the Filling

Whisk the pumpkin, 3/4 cup (150g) granulated sugar, 1/2 cup (100g) brown sugar, 1 1/2 teaspoons five-spice, 1 teaspoon cinnamon, and 1/2 teaspoon salt until smooth. Add the 3 eggs one at a time, whisking well after each, then whisk in 1 cup (240ml) cream, 1/2 cup (120ml) milk, and 1 teaspoon vanilla. The mixture should be glossy and pourable.

Step 6: Fill the Crust

Pour the filling into the warm parbaked crust, stopping within 1/4 inch of the crimped edge, and don’t overfill it. Rap the plate gently on the counter a few times to knock out air bubbles, then skim off any foam with a spoon.

Step 7: Bake Until Just Set

Bake at 350°F (175°C) for 45 to 55 minutes, until the center is just set and jiggles slightly when you nudge the plate. An instant-read thermometer in the center should read 175°F (79°C). If the crust browns too fast, tent the edges with foil after 30 minutes.

Step 8: Cool Completely

Move the pie to a wire rack and cool it completely, at least 2 hours, since the custard firms as it cools. Don’t slice it while warm, or the filling will weep and the slices won’t hold.

Step 9: Whip the Topping

Just before serving, whip 1 cup (240ml) chilled cream with 2 tablespoons (15g) powdered sugar in a medium bowl on medium-high speed until soft peaks form, 2 to 3 minutes. Watch it closely and don’t overwhip.

Step 10: Slice and Serve

Slice with a sharp, thin knife dipped in hot water and wiped dry between cuts. Serve each slice with a generous dollop of whipped cream.

What to Serve With It

A plain slice is lovely on its own, but a dollop of lightly sweetened whipped cream is the classic finish. It sits well on a holiday spread next to roasted turkey, mashed potatoes, and a simple green bean dish. For a quieter afternoon, serve it with hot coffee or a mug of hot spiced apple juice.

Tips for the Best Results

• Keep butter cold — Cold cubes make the flakiest crust, so work quickly.
• Don’t skip chilling — Rest the dough twice to prevent shrinkage.
• Skim the foam — Removing bubbles gives you a smooth top.
• Pull it early — A slight jiggle means it will finish setting as it cools.
• Cool before cutting — Warm custard won’t slice cleanly, so wait.
• Use the thermometer — 175°F (79°C) in the center confirms doneness.

Easy Variations

• Extra spice — Bump the five-spice to 2 teaspoons for a bolder flavor.
• Maple swap — Use 1/2 cup (120ml) maple syrup in place of the brown sugar.
• Ginger kick — Add 1/2 teaspoon fresh grated ginger to the filling.
• Toasted topping — Fold 1/2 cup (60g) toasted pecans into the whipped cream.

Storing and Reheating

• Refrigerate — Keep leftover pie loosely covered for up to 3 days.
• Freeze ahead — Wrap the cooled pie tightly in plastic and foil for up to 2 months.
• Thaw overnight — Defrost in the refrigerator before serving.
• Warm slices — Reheat in a 300°F (150°C) oven for 8 to 10 minutes.

Nutrition (per serving)

These values are estimates per serving and will vary with portion size and ingredients.

FAQs

Can I make this Martha Stewart 5-spice pumpkin pie recipe ahead of time?

Yes, and it’s actually better that way. The crust can be made up to 2 days ahead, the filling mixes up to 1 day ahead, and the baked pie keeps for 3 days refrigerated.

What can I use instead of Chinese five-spice powder?

Mix 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and a pinch of ground anise to approximate the flavor. Use the same 1 1/2 teaspoons in the filling.

Where did five-spice pumpkin pie come from?

Pumpkin pie is a long-standing American fall dessert, and five-spice powder is a traditional Chinese blend. Combining the two is a modern twist that borrows the warm, aromatic notes of the spice blend to deepen an otherwise classic custard.

Why did my pie crack or turn out watery?

Cracking usually means it baked too long, so pull it at 175°F (79°C) or when the center still jiggles slightly. A watery filling comes from slicing too soon, so let it cool fully before cutting.

Martha Stewart-Inspired 5-Spice Pumpkin Pie

Print Recipe

A silky, custardy pumpkin pie with the warm depth of Chinese five-spice folded into a buttery, flaky all-butter crust. Inspired by Martha Stewart’s classic American dessert style, it balances sweet pumpkin and cream with a subtle note of star anise, cinnamon, and clove. The result is a holiday-worthy pie that slices cleanly and tastes even better the next day.

• Author: Anabelle Mclean
• Prep Time: 30
• Cook Time: 70
• Total Time: 100
• Yield: 8 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust

• 1 1/4 cups (156g) all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 cup (113g) unsalted butter, cold, cut into 1/2-inch cubes
• 3 to 4 tablespoons (45 to 60ml) ice water

For the Filling

• 1 can (15 ounces / 425g) pumpkin puree (not pumpkin pie filling)
• 3/4 cup (150g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1 1/2 teaspoons Chinese five-spice powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 3 large eggs (150g), room temperature
• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) whole milk
• 1 teaspoon pure vanilla extract

For the Topping

• 1 cup (240ml) heavy cream, chilled
• 2 tablespoons (15g) powdered sugar

Instructions

1. Make the crust: Whisk the flour and salt in a large bowl. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse meal with some pea-sized butter bits remaining; do not overwork it, or the crust will be tough.
2. Sprinkle 3 tablespoons (45ml) ice water over the flour mixture and toss with a fork until the dough holds together when squeezed, adding the remaining 1 tablespoon (15ml) water a teaspoon at a time if needed. Shape into a 1-inch-thick disk, wrap in plastic, and refrigerate for at least 30 minutes or up to 2 days.
3. Roll the chilled dough on a lightly floured surface into a 12-inch (30cm) round, about 1/8 inch thick. Fit into a 9-inch (23cm) deep-dish pie plate, trim the overhang to 1/2 inch, and crimp the edge. Refrigerate while you make the filling; this prevents the crust from shrinking.
4. Adjust an oven rack to the lowest position and heat the oven to 375°F (190°C). Line the crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake 5 minutes more, until the bottom looks dry and just set. Reduce the oven to 350°F (175°C).
5. Make the filling: Whisk the pumpkin puree, granulated sugar, brown sugar, five-spice powder, cinnamon, and salt in a large bowl until smooth. Add the eggs one at a time, whisking well after each addition, then whisk in the heavy cream, milk, and vanilla until fully combined; the mixture should be glossy and pourable.
6. Pour the filling into the warm parbaked crust, filling it to within 1/4 inch of the crimped edge; do not overfill. Rap the pie plate gently on the counter a few times to release air bubbles, then skim off any foam with a spoon.
7. Bake at 350°F (175°C) for 45 to 55 minutes, until the center is just set and jiggles slightly when the plate is nudged, and an instant-read thermometer inserted into the center registers 175°F (79°C). If the crust browns too quickly, tent the edges with foil after 30 minutes.
8. Transfer the pie to a wire rack and cool completely, at least 2 hours; the custard firms as it cools. Do not slice while warm, or the filling will weep.
9. Make the topping: Just before serving, whip the chilled heavy cream and powdered sugar in a medium bowl with an electric mixer on medium-high speed until soft peaks form, 2 to 3 minutes; do not overwhip.
10. Slice the pie with a sharp, thin knife dipped in hot water and wiped dry between cuts. Serve each slice with a generous dollop of whipped cream.

Notes

Store leftover pie loosely covered in the refrigerator for up to 3 days; press plastic wrap directly onto the surface of the custard if the pie is not fully cooled. To freeze, wrap the fully cooled pie tightly in plastic and foil and freeze for up to 2 months; thaw overnight in the refrigerator before serving. The crust can be made and refrigerated up to 2 days ahead or frozen for 1 month; the filling can be mixed and refrigerated up to 1 day ahead. Reheat slices in a 300°F (150°C) oven for 8 to 10 minutes, or serve cold. Whip the cream just before serving.

Nutrition

• Calories: 542
• Sugar: 33g
• Sodium: 306mg
• Saturated Fat: 22g
• Carbohydrates: 49g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 166mg

Keywords: 5-spice pumpkin pie, Martha Stewart pumpkin pie, five-spice pumpkin pie, spiced pumpkin pie, homemade pumpkin pie, all-butter pie crust, Thanksgiving dessert, holiday pie, pumpkin custard pie, fall baking