Pumpkin Pie with yams or squash - Light

By LaurieGerber

Very tasty, flavorful, worth eating. Custard is tender in the middle - not rigidly set. Recipe makes a LOT. Much more than my 8" pie pan. Extra worked well as separate freestanding custard. Baked ~30 min @ 350 in a baking dish in a bain marie.

Ingredients

• 1 recipe Pie Crust - super crisp for custard pies
• 1 C evaporated milk (was cream)
• 1 C whole milk
• 3 large eggs, plus 2 egg yolks
• 1 t vanilla
• 1 15-oz can pumpkin
• 1 c butternut squash (was yams)
• 3/4 c xylitol (was sugar)
• 1/4 c maple syrup
• 2 t grated fresh ginger
• 1/2 t cinnamon
• 1/4 t nutmeg
• 1 t salt

Details

Servings 8

Preparation

Step 1

CRUST
Prepare pie crust and blind bake per directions.

FILLING
a) While the shell is baking, whisk together cream, milk, eggs, yolks, vanilla.

b) Combine pumpkin, yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt in heavy bottomed pan saucepan. Bring to a sputtering simmer over medium heat 5-7 minutes. Continue to simmer, stirring and mashing until thick and shiny - 10-15 minutes.

c. Whisk milk mixture into pumpkin mixture until fully incorporated. Strain through a fine mesh strainer over a bowl - mash solids through.

d. Re-whisk and transfer to warm prebaked pie shell.

e. Return pie plate with baking sheet to over at 400 for 10 minutes.

f. Reduce heat to 300 and continue till edges of pie are set (center registers 175 degrees) - 20 - 35 minutes longer.

g. Cool 2-3 hours, slice and serve.