Pumpkin Custard Pie

i've been using this pumpkin pie recipe for a few years now and i have to say i have yet to taste a pie that i like more than this one.  this was actually also the first pumpkin pie that i genuinely enjoyed. the filling has just the right amount of sweetness and pumpkin flavor and the texture is that of the silkiest, creamiest baked custard ever!

my husband is obsessed with this pie and always tells me how sad it makes him that we only have it once a year on thanksgiving so this year we decided to make one a couple weeks early in celebration of this gorgeous fall weather!

this is definitely not an easy or quick pie to make. there are more than a couple steps and i'm always left with a sink full of dishes, but it is so worth it!

recipe from smitten kitchen

ingredients:

pie crust (this one is my favorite)

1 cup of heavy cream

1 cup of whole milk

3 eggs and 2 egg yolks

1 teaspoon of vanilla extract
1 can of organic pumpkin puree
1 cup of candied yams (drained)
3/4 cups of sugar
1/4 cup of maple syrup
1 teaspoons of ground ginger
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1 teaspoon of salt

preheat oven to 400 degrees

prebake pie shell for 15 minutes

while the pie crust is in the oven make the filling:

in a large bowl, whisk the cream, milk, eggs and yolks, and vanilla.

in a large saucepan combine the pumpkin, yams, sugar, maple syrup, and spices. slowly bring to a simmer. continue cooking the mixture, while mashing the yams for about 10 minutes.

remove from heat and whisk in the cream mixture slowly.

strain the mixture using the back of a spatula to press the solids through a strainer. re-whisk the mixture and pour into the pie shell.  bake the pie for 10 minutes then reduce the heat to 300 degrees and baking until edges are set, about 30 minutes.

cool the pie completely before serving.