Pumpkin Pie with yams - Original

By LaurieGerber

From Cooks Illustrated Nov 2008 "Revisiting Pumpkin Pie"

Ingredients

• 1 recipe Pie crust - super crisp for custard pies
• 1 C heavy cream
• 1 C whole milk
• 3 large eggs, plus 2 egg yolks
• 1 t vanilla
• 1 15-oz can pumpkin
• 1 c drained candied yams (from 15 oz can)
• 3/4 c sugar
• 1/4 c maple syrup
• 2 t grated fresh ginger
• 1/2 t cinnamon
• 1/4 t nutmeg
• 1 t salt

Preparation

Step 1

CRUST: Prepare and blind bake per recipe 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 pre-baked pie shell.

e. Return pie on baking sheet to oven 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.