Step 1

Preheat the oven to 350F

Step 2

Roll out the pie dough to a diameter of approximately 11 inches. Slowly roll the dough around the rolling pin, until it is hanging on both sides, then slide the dough from the rolling pin to line the pie dish. Press the dough to the dish ensuring there are no air bubbles and trim the overhang with a paring knife. To prevent air bubbles, use a fork to poke holes in the bottom of the pie crust. Place parchment paper over the pie dough and fill the dish with pie weights. Par-bake the pie dough for 15 minutes. Remove the parchment and pie weights.

Step 3

Whisk together the pumpkin puree, ube halaya jam, eggs and granulated sugar until well combined. Add the cornstarch, salt, cinnamon, Chinese-5-spice, white pepper, and ube sweetened condensed creamer, and mix well on medium speed. Pour the mixture into the par-baked crust.

Step 4

Bake the pie for 55-60 minutes until the middle only slightly jiggles.