1 cup heavy cream1 cup whole milk
3 large eggs plus 2 large yolks
1 tsp. vanilla
15 oz. canned pumpkin
1 cup mashed yams from a can of yams
3/4 cup sugar
1/4 tsp. ground ginger
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
1 pie crust, blind-baked (see below)
With mixer, mix cream, milk, eggs, yolks, and vanilla together. Set aside.
In large saucepan, combine pumpkin, mashed yams, sugar and spices. Bring to sputtering simmer over medium heat, stirring constantly. Continue to simmer for 10-15 minutes until thick and shiny.
Remove pan from heat and gradually whisk in cream mixture until fully incorporated.
Strain mixture through a fine mesh strainer set over a bowl, using a spoon or rubber spatula to press it through. Re-whisk mixture.
For pie crust: Use largest pie plate. Make pie crust recipe and form into dish, fluting edges. Blind-bake by wadding up a large round of parchment paper. Put into unbaked shell and fill with pie weights or dry beans. Bake on bottom rack of 400 degree oven for 15 minutes, or until it is partially baked, but not browned yet. Remove from oven and remove beans and parchment.
Pour pumpkin mixture into blind-baked pie shell. Put on bottom rack of 400 degree oven. Bake for 10 minutes. Without removing the pie from the oven, reduce the heat to 300 degrees and continue to bake for 30 minutes longer. The center 2 inches of the pie should look firm but jiggle slightly. If crust is not done yet, increase heat to 375 and bake for just a bit longer. Transfer to wire rack and cool at room temperature. Once it has cooled for a few hours at room temperature, it can be kept in fridge. Serve with whipped cream!
