Autumn comes to life in this perfectly-spiced pumpkin pie. We love the combo of sweet potatoes and pumpkin alongside our Pumpkin Pie Spice Blend. We tested it as a dessert and as a stand-at-the-fridge midnight snack. Works well in both scenarios! Happy Fall, y'all!
Adapted from Cook's Illustrated
1 cup heavy cream
1 cup whole milk
3 large eggs plus 2 large yolks
1 teaspoon Pure Vanilla Extract
1 (15-ounce) can pumpkin puree
1 cup drained candied yams from 15-ounce can (see note)
3/4 cup sugar
1/4 cup maple syrup
2 tsp Pumpkin Pie Spice
1 tsp Fleur de Sel
1 nine inch pie crust
Preheat oven to 400 degrees. Whisk cream, milk, eggs, yolks and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, Pumpkin Pie Spice and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, about 5-7 minutes. This process helps to cook the yams and pumpkin and remove any “canned” flavor. You are carmelizing the natural sugars in the pumpkin and yams along with the added sugar in the granulated sugar and maple syrup.
Remove pan from heat and whisk in cream mixture until fully incorporated. Press mixture through fine-mesh strainer set over a bowl, using back of ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300°F and continue baking until edges of pie are set, 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.
A note about the pie crust. We did not see a discernable difference in the pie when we blind baked the shell. There may have been a little less sogginess on the bottom, but our taste testers did not notice. We received the same amount of positive feedback on both pies.