SERVES 8
You can use Foolproof, All-Butter, or Classic Single-Crust Pie Dough for this pie. Make sure to buy unsweetened canned pumpkin; avoid pumpkin pie mix. If candied yams are unavailable, regular canned yams can be substituted. When the pie is properly baked, 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, let it cool at room temperature and not in the refrigerator. Do not cool this fully baked crust; the crust and filling must both be warm when the filling is added. Serve with Whipped Cream. See the sidebar that follows the recipe.
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1 |
cup heavy cream |
|
1 |
cup whole milk |
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3 |
large eggs plus 2 large yolks |
|
1 |
teaspoon vanilla extract |
|
1 |
(15-ounce) can unsweetened pumpkin puree |
|
1 |
cup candied yams, drained |
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¾ |
cup (5¼ ounces) sugar |
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¼ |
cup maple syrup |
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2 |
teaspoons grated fresh ginger |
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1 |
teaspoon salt |
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½ |
teaspoon ground cinnamon |
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¼ |
teaspoon ground nutmeg |
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1 |
recipe single-crust pie dough, fully baked and still warm |
1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Whisk cream, milk, eggs and yolks, and vanilla together in bowl. Bring pumpkin puree, yams, sugar, maple syrup, ginger, salt, cinnamon, and nutmeg to simmer in large saucepan and cook, stirring constantly and mashing yams against sides of pot, until thick and shiny, 15 to 20 minutes.
2. Remove saucepan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer into bowl, using back of ladle or spatula to press solids through strainer. Whisk mixture, then pour into warm prebaked pie crust.
3. Place pie on rimmed baking sheet and bake for 10 minutes. Reduce oven temperature to 300 degrees and continue to bake until edges of pie are set and center registers 175 degrees, 25 to 45 minutes longer. Let pie cool on wire rack to room temperature, about 3 hours. Serve.