delicious creamy pumpkin pie

Name: Delicious Creamy Pumpkin Pie
Cook time: 1 h 5 min
Yield: 9
Cuisine: American
Ingredients: 1 cup(s) heavy cream; 1 cup(s) whole milk; 3 - eggs, plus 2 yolks; 1 teaspoon(s) vanilla extract; 1 - (15-ounce) can pumpkin; 1 - (15-ounce) can, drained candy yams; 3/4 cup(s) sugar; 1/4 cup(s) maple syrup; 2 teaspoon(s) grated fresh ginger; 1/2 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) ground nutmeg; 1 teaspoon(s) salt; 1 - baked pie shell, still warm

(5 RATINGS)

212 Pinches 5 Photos

CJ *

Somewhere, PA

Updated on Oct 13, 2013

I am definitely not a fan of thick, waxy pumpkin pie like they serve in many restaurants. I love a creamy, custard type pie. This pie may take a bit longer to make than the average, but oh so worth it. I made a pumpkin pie fan out of my niece with this pie...:)) Enjoy! My photos (Recipe adapted from Cook's Illustrated, November 2008)

Rate

prep time

cook time 1 Hr 5 Min

method Bake

yield 9 inch pie

Ingredients

1 cup heavy cream
1 cup whole milk
3 - eggs, plus 2 yolks
1 teaspoon vanilla extract
1 - (15-ounce) can pumpkin
1 - (15-ounce) can, drained candy yams
3/4 cup sugar
1/4 cup maple syrup
2 teaspoons grated fresh ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
1 - baked pie shell, still warm

How To Make delicious creamy pumpkin pie

Step 1

Adjust the oven rack to the lowest position, place a rimmed baking sheet on the rack, and heat the oven to 400 degrees F.

Step 2

Whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large saucepan and cook, stirring constantly mashing yams against sides of pot, until thick and shiny, 15-20 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. Whisk mixture and transfer to warm prebaked pie shell.
Step 3

Place pie on heated baking sheet in oven and bake pie for 10 minutes. Reduce oven 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, about 4 hours.
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