This first attempt included candied yams and the result was too much yam and not enough pumpkin. This version was true to the traditional pie.
Servings: 8
Fresh
1 single Pie Crust, rolled for a 9-inch pie pan
1 cup heavy cream
1 cup whole milk
3 eggs plus 2 egg yolks
2 tsp. grated ginger root
Pantry
2 cans (15 oz. each) pumpkin puree
3/4 cup sugar
1/4 cup maple syrup
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. salt
1 tsp. vanilla extract
Par-bake pie crust
Roll pie crust to 12-inch in diameter, place in 9-inch metal pie pan, and crimp edges. Pierce pie crust 20 to 30 times with a fork. Refrigerate until firm, approximately 20 minutes. Preheat oven to 450 degrees-F. Cover edges with aluminum foil to allow the bottom to brown without burning the edges. Bake for 15 minutes. Remove from oven and let cool to room temperature. Crust will not be baked completely, but will finish cooking once the filling is added.
Prepare pumpkin
While pie crust bakes, in a large saucepan, combine pumpkin, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt. Heat over medium heat until boiling, the mixture will be sputtering, and stir continuously with a fork. Continue to heat to dehydrate the pumpkin mixture for 10 to 15 minutes.
Prepare filling
While pumpkin heats, place cream, milk, whole eggs, egg yolks, and vanilla extract in a medium bowl, whisk until incorporated and set aside. Once pumpkin mixture is done, it will be very thick, remove from heat and add cream mixture. Stir until incorporated. Press mixture through a fine sieve, discarding remaining solids. Whisk mixture and then transfer to the par-baked crust.
Bake pie
Reduce oven temperature to 400 degrees-F. Place pie on a cookie sheet with sides and transfer to the oven. Bake for 10 minutes. Reduce oven temperature to 300 degrees-F and bake for an additional 30 minutes. Transfer pie to a wire rack and let cool to room temperature.
Serve
Cut pie into 8 pieces and serve at room temperature or cold.
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