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Loading...| 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 | |
| 3/4 cup sugar | |
| 1/4 cup maple syrup | |
| 2 tsp Pumpkin Pie Spice | |
| 1 tsp Fleur de Sel | |
| 1 nine inch pie crust |
We take recipes seriously at Red Stick Spice. Recipe test days are important. After trying this recipe, we confirmed that this pie is a great Thanksgiving Day dessert and also works really well the next day as a stand-at-the-fridge snack.
Pumpkin Pie Spice is at home in this squash + root vegetable pie. The combination makes for a silky pie that satisfies folks in both Pumpkin Pie and Sweet Potato Pie camps.
| 1. | Preheat oven to 400°F. |
| 2. | 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. |
| 3. | 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. |
| 4. | 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. |
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