Revolutionary Pumpkin Pie

For now, here’s the recipe.  Pictures coming!

Revolutionary Pumpkin Pie

  • Servings: 1 9-inch pie
  • Time: 2.5 hours
  • Difficulty: medium
  • Print

This rich, flavorful, custardy pumpkin filling will revolutionize the way you feel about pumpkin pie

Ingredients

  • 1 cup heavy cream
  • 1 cup whole milk
  • 3 large eggs plus 2 large yolks
  • 1 teaspoon vanilla extract
  • 1 (15-ounce) can pumpkin puree
  • 1 cup drained candied yams from 15-ounce can
  • ¾ cup sugar
  • ¼ cup maple syrup
  • 2 teaspoons grated fresh ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon table salt
  • 1 No-Fear, No-Fail Pie Crust (single) or pie crust dough of your choice

Directions

Prepare the Pie Crust

  1. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Roll refrigerated dough out on floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side.  I use a bench scraper to help wrap the dough around the rolling pin.
  2. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate until dough is firm, about 30 minutes.
  3. Trim overhanging dough to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should sit flush on top of the edge of the pie plate (this will help the crust not to shrink in the oven). Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.
  4. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp.

Prepare the Filling

  1. While pie shell is baking, in a medium bowl, whisk cream, milk, eggs, yolks, and vanilla; set aside. In a large, heavy saucepan, combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.
  2. Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using a spatula to press solids through strainer. I’ve also found that pushing a ladle into the mixture and pumping up and down sometimes helps.
  3. Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer.  The center 2 inches of the pie should appear firm but jiggle slightly- the pie will continue to cook as it cools.
  4. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours- do not place directly in the fridge until the pie has cooled to room temperature. Cut into wedges and serve.

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