Pumpkin Pie

By molpel

If candied yams are unavailable, regular canned yams can be substituted. the best way to judge doneness is with an instant-read thermometer. The center 2 inches of the pie should look firm but jiggle slightly. The pie finishes cooking with residual heat; to ensure that the filling sets, cool it at room temperature and not in the refrigerator. To ensure accurate cooking times and a crisp crust, the filling should be added to the prebaked pie crust when both the crust and filling are warm. Serve at room temperature with whipped cream. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute.

Ingredients

• Filling:
• 1 C Heavy Cream
• 1 C Whole Milk
• 3 large Eggs, plus 2 large Yolks
• 1 tsp Vanilla
• 1 15oz can Pumpkin Puree
• 1 C Candied Yams, drained from 15oz can
• 3/4 C Sugar
• 1/4 C Maple Syrup
• 2 tsp Fresh Ginger, grated
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Nutmeg
• 1 tsp Salt
• Pie Crust, baked

Preparation

Step 1

While pie shell is baking, whisk cream, milk, eggs, yolks and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt in a large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against side of pot, until thick and shiny, 10 to 15 minutes.

Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve