Pumpkin Pie

I've never really loved pumpkin pie. I love the idea of it. I love fall. I love cinnamon and nutmeg, but I always seem to be disappointed when it comes to pumpkin pie. Never as good as I have it built up to be. That is, until I met this recipe. This pie is delicate and delicious. No heavy thick over spiced pie here...just light and fluffy perfection, if I do say so myself.



So this pie was produced..in two hours instead of the usual 30 minutes it takes to whip up a traditional pumpkin pie..., but worth every second as proven by the tiny wedge remaining (need I remind you I only share these recipes with one other person) only 2 days after the baking was completed.

Try it. Seriously. You'll never go back.


Adapted from Cook's Illustrated, November 2008

Pumpkin and Yam Pie

A half-recipe of your favorite pie crust, I used and always use this one.

1 can evaporated milk (12 oz.)
1/2 cup heavy cream (to create a total of 2 cups liquid)
3 large eggs plus 2 large egg yolks
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin puree
1 cup drained candied yams from 15-ounce can
3/4 cup sugar
1/4 cup maple syrup ( I used grade A...worked fine)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon table salt (I know it seems like a lot..but do it anyway)

Preheat oven to 400 degrees F.

Roll out dough to make 12-inch circle about 1/8-inch thick. Fold loosely in half, then in half again. Place in center of pie plate and unfold. Trim so that there is about 1 inch overhanging the pie plate. Gently push the dough down into the edges of the pan. Trim overhang to 1/2 inch and fold under so that all dough is flush with the edge of the pie plate. Flute or press seal the edges with fork tines. Refrigerate dough-lined plate until firm, about 15 minutes.

Remove pan from refrigerator, line crust with foil and fill with pie weights (I use pennies...way better use of my money than buying pie weights..don't you think?). Bake for 15 minutes. Remove foil and weights, rotate plate. Bake 5 more minutes or until crust is golden and crisp. Remove and place on top of stove to keep warm until filling is ready.

The delicious filling:
While crust is baking, whisk cream, milk, eggs, yolks and vanilla together in bowl. Combine pumpkin puree, yams, sugar, maple syrup, cinnamon, nutmeg and salt in large saucepan (it suggests heavy-bottomed..all I have is cheap aluminum..worked just fine). Bring to simmer over medium heat and continue, stirring constantly and mashing yams against sides of pot, until thick and shiny (it's always thick..I didn't notice much change in consistency..but did get shiny), 10 to 15 minutes.

Remove pan from heat. Whisk in cream mixture slowly, until fully incorporated. Strain mixture through fine-mesh strainer set over bowl (I re-used the milk mixture bowl...I hate dishes), using back of ladle or spatula to press solids through strainer. Re-whisk mixture and transfer to still warm pie crust. Return pie to oven and bake for 10 minutes. Reduce heat to 300 degrees. Continue baking until edges are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 45 minutes longer. Transfer pie to wire rack and cool to room temperature (don't refrigerate or pie may not finish setting up).

Serve at room temperature with whipped cream. Store in refrigerator...should last in there until it's been completely devoured..but haven't actually experimented with it.

Enjoy!