Pumpkin Pie

I honestly can not remember the last time I made a pumpkin pie – its usually not assigned to me at Thanksgiving.  But I’m pretty sure that when I did make it I just followed the Libby’s recipe on the back of the can.   This time I wanted to try the Cooks Illustrated version – since they are the tired and true experts. And they’ve got a very interesting recipe and technique.  It was definitely more work than mixing a can of pumpkin with some spices and eggs!   But – I think it was completely worth it.   The pie was super smooth and custardy.  The pumpkin favor really shone through.  

Here is my slice – with about as much whipped cream as pie – I would have it no other way!   Enjoy! 

Ingredients

• 1 pie crust (I use the recipe found in this post)
• 1 cup heavy cream
• 1 cup whole milk
• 3 large eggs plus 2 large yolks
• 1 tsp. 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. grated fresh ginger
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1 tsp. table salt

Directions

1. Bake pie crust: Preheat oven to 400 degrees F.  Line crust with foil and fill with pie weights.  Bake on rimmed baking sheet 15 minutes.  Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp.  Remove pie plate and baking sheet from oven.

2. While pie crust is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl.

3. 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.

4. Remove pan from heat and whisk in cream mixture until fully incorporated.

5. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Re-whisk mixture and transfer to warm prebaked pie shell.

6. 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), 30 to 45 minutes longer.

7. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.

Source: Cook’s Illustrated

Printer-friendly version