Pumpkin Pie
A new classic: velvety smooth pumpkin pie packed with pumpkin flavor and redolent of just enough fragrant spices. To concentrate its flavor, we cooked canned pumpkin with sugar and spices, then whisked in heavy cream, milk, and eggs. This improved the flavor, and the hot filling helped the custard firm up quickly in the oven, preventing it from soaking into the crust.
Ingredients
Instructions
Adjust oven rack to lowest position and heat oven to 400 degrees. Line rimmed baking sheet with aluminum foil. Whisk cream, milk, eggs and yolks, and vanilla together in bowl.
Bring pumpkin, yams, sugar, maple syrup, ginger, salt, cinnamon, and nutmeg to simmer in large saucepan and cook, stirring constantly and mashing yams against sides of pot, until thick and shiny, 15 to 20 minutes.
Remove saucepan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer into bowl, using rubber spatula to help work puree through strainer. Whisk mixture, then pour into warm prepared pie crust.
Place pie on prepared sheet and bake for 10 minutes. Reduce oven temperature to 300 degrees and continue to bake until edges of pie are set and center registers 175 degrees, 20 to 35 minutes longer. Let pie cool on wire rack to room temperature, 2 to 3 hours. Serve.
Recipe from Cookbook Hub - www.cookbookhub.org