Prep 35 mins
Cook 1 hr
Great pie....way beyond basic pumpkin. I use Pillsbury pie crust dough versus scratch. Still wonderful.
- 236.59 ml heavy cream
- 236.59 ml whole milk
- 3 large eggs
- 2 egg yolks
- 4.92 ml vanilla
- 425.24 g can pumpkin puree
- 236.59 ml drained candied yams (from 15 oz. can)
- 177.44 ml sugar
- 59.14 ml maple syrup
- 9.85 ml grated fresh ginger
- 2.46 ml ground cinnamon
- 1.23 ml ground nutmeg
- 4.92 ml salt
- 1 unbaked pie shell
- Adjust oven rack to lowest position. Place rimmed baking sheet on rack, and heat oven to 400 degrees.
- Place unbaked pie crust in 9" deep dish pie plate. Trim overhang, fold and crimp. Refrigerate dough until firm, about 15 minutes.
- Remove dough from refrigerator, line crust with foil, and fill with pie weights or dried beans. Bake on rimmed baking sheet for 15 minutes. Remove foil and weights, rotate plate, ad bake 5-10 additional minutes until crust is golden brown and crisp. Remove pie plate and bakig sheet from oven.
- While pie crust is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5-7 minutes. Continue to simmer pumpkin mixture, stirring constantly, and mashing yams against sides of pot, until thick and shiny, 10-15 minutes.
- Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainerset over medium bowl, using back of ladle or spatula to press solids through strainer. Rewisk 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, 20-35 minutes longer. Instant read thermometer inserted in center should read 175 degrees. Transfer pie to wire rack and cool to room temperature, 2-3 hours.
This is a great pumpkin pie recipe. I have made this pie for three years now. I tried it as soon as I saw it on Cook's Country, and have never used a different recipe again. It tastes so good!
Very delicious pie, even better the next day so plan on baking the night before. The texture is more firm when done this way. Baked this recipe as is, and then made a few changes:
Added 3 tsp ground ginger instead of 2
added 3/4 tsp nutmeg
Added 1 tsp cinnamon
Changed the spices because you could not taste them in the original recipe much at all.
Also used premade pie dough and it worked just fine.
I didn't strain the mix either time l made it, I just made sure that I smashed the sweet potatoes a bunch while mixing and it still came out smooth.
The flavor of this pie is great!