Delicious Creamy Pumpkin Pie
(Recipe adapted from Cook's Illustrated, November 2008)
1 cheavy cream
1 cwhole milk
3eggs, plus 2 yolks
1 tspvanilla extract
1(15-ounce) can pumpkin
1(15-ounce) can, drained candy yams
1/4 cmaple syrup
2 tspgrated fresh ginger
1/2 tspground cinnamon
1/4 tspground nutmeg
1baked pie shell, still warm
How to Make Delicious Creamy Pumpkin Pie
- Adjust the oven rack to the lowest position, place a rimmed baking sheet on the rack, and heat the oven to 400 degrees F.
- 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.
- 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.