Pumpkin Pie

                This classic velvety pumpkin pie is perfectly spiced for a Thanksgiving meal with a creamy, rich filling, and a homemade crust that avoids sogginess but delivers on flavor.
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                Categories: dessert pie thanksgiving

                Ingredients

                • 1 cup heavy cream
                • 1 cup whole milk
                • 3 large eggs plus 2 large yolks
                • 1 teaspoon vanilla extract
                • 15-ounce can unsweetened pumpkin puree
                • 1 cup drained candied yams
                • 3/4 cup granulated sugar
                • 1/4 cup maple syrup
                • 2 teaspoons grated fresh ginger
                • 1/2 teaspoon salt
                • 3/4 teaspoon ground cinnamon
                • 1/4 teaspoon ground nutmeg
                • 1 recipe single-crust pie dough, partially baked and still warm
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                Instructions

                1. Adjust oven rack to lowest position and heat oven to 400 degrees. Line rimmed baking sheet with aluminum foil.
                2. Whisk cream, milk, eggs and yolks, and vanilla together in bowl.
                3. Bring pumpkin, yams, sugar, maple syrup, ginger, salt, cinnamon, and nutmeg to simmer in large saucepan and cook until thick and shiny, 15 to 20 minutes.
                4. Remove saucepan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer into bowl, using rubber spatula to work puree through strainer.
                5. Whisk mixture, then pour into warmed, baked pie crust. Bake pie on prepared sheet and bake for 10 minutes.
                6. 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.
                7. Let pie cool on wire rack to room temperature, 2 to 3 hours. Serve.