Pumpkin Pie

Pumpkin Pie - it just wouldn't be Thanksgiving without it.  I started using this Cook's Illustrated recipe for my Thanksgiving pies 3 years ago and I'll never go back to my old recipe again.  Homemade pumpkin pie is easy to make and a delicious way to complete your Thanksgiving meal. 

Pumpkin Pie
1 can pumpkin                                     1 cup heavy cream
1 cup canned yams, drained                1 cup whole milk
¾ cup sugar                                         3 eggs + 2 yolks
¼ maple syrup                                     1 teaspoon vanilla
2 teaspoons ginger          
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon salt

Purchase a pie crust or make a 1/2 batch of pie dough and lay into the bottom of a pie plate.

It's best if you chill the formed crust in the refrigerator for at least 30 minutes before baking but I was in kind of a hurry so I baked mine right after I made it.  (It doesn't hold it's shape as well if its not refrigerated.)  Cover pie dough with foil and bake for 10 minutes at 400.  Remove foil and bake another 5 minutes. 



Whisk together cream, milk, eggs, yolks and vanilla.

Combine pumpkin, yams, sugar, syrup, ginger, cinnamon, nutmeg and salt in saucepan.  Heat to boiling and simmer, stirring constantly 10 minutes.

 
Remove from heat and whisk in cream mixture.

Press through strainer.

Pour into warm pie shell.



Bake 10 minutes.  Reduce heat to 300 and bake an additional 20 – 35 minutes.

I have no pictures of this pie sliced or even topped with whipped cream because as soon as my pie had cooled,  I put it straight into my freezer to save for Thanksgiving.  (I love make ahead Thanksgiving desserts.)

 Ciao!

 Pumpkin Pie
1 can pumpkin                                     1 cup heavy cream
1 cup canned yams, drained                1 cup whole milk
¾ cup sugar                                         3 eggs + 2 yolks
¼ maple syrup                                     1 teaspoon vanilla
2 teaspoons ginger          
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon salt

Cover pie dough with foil and bake for 10 minutes at 400.  Remove foil and bake another 5 minutes.  Whisk together cream, milk, eggs, yolks and vanilla.  Combine pumpkin, yams, sugar, syrup, ginger, cinnamon, nutmeg and salt in saucepan.  Heat to boiling and simmer, stirring constantly 10 minutes.  Remove from heat and whisk in cream mixture.  Press through strainer.  Pour into warm pie shells and bake 10 minutes.  Reduce heat to 300 and bake an additional 20 – 35 minutes.