I have to say I am a pumpkin pie connoisseur. I love everything about pumpkin pie, so much so that I can literally polish one off by myself (as ashamed as I am to admit). This pumpkin pie is by far the best pumpkin pie I've ever had. It's velvety smooth and has a rich pumpkin taste that isn't over powered by too much sweetness or too many spices.
2 cups half and half3 eggs plus 2 additional yolks
1 teaspoon vanilla extract
15 ounces canned or pure pumpkin puree
15 ounce canned yams, drained
3/4 cup sugar
1/4 cup maple syrup
1 1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 teaspoon salt
2 regular (not deep dish) pre-made pie crusts, you can also substitute with gluten free pie crusts
Preheat the oven to 400°F. Take the pie crusts out from the freezer andpoke holes along the entire bottom of the crust using a fork. Place on a cookie sheet and bake for 12 minutes, until the crust starts to turn golden brown.
In a large bowl whisk together the cream, eggs, yolks and vanilla- set aside. In a large pan over medium heat on the stove combine the pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt, stirring constantly with a wooden spoon. Mash any chunks of yams against the side of the pan to break them up. After about ten minutes the mixture should be well incorporated, thick and somewhat shiny. Remove from heat. Slowly whisk in the cream mixture from earlier. Place a fine mesh strainer over a large bowl, pour your pumpkin mixture into the strainer, using a spatula to press it through. Once all the mixture has been pressed through the strainer re-whisk it. Don’t skip this step! It may be tedious, but this will assure a silky smooth pie texture. Fill the pie crusts up to the top, place back on the cookie sheet, and bake for10 minutes, reduce the heat to 300 and continue baking for 30-35 minutes longer. The outer edges of the pie will be set, the inside of the pie will finish cooking from the residual heat. Take the pies and place them on wire racks on the counter- do not touch the pies for 3 hours.
Serve warm with a scoop of vanilla bean ice cream on top.
Recipe adapted from Deb Perelman
1 teaspoon vanilla extract
15 ounces canned or pure pumpkin puree
15 ounce canned yams, drained
3/4 cup sugar
1/4 cup maple syrup
1 1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 teaspoon salt
2 regular (not deep dish) pre-made pie crusts, you can also substitute with gluten free pie crusts
Preheat the oven to 400°F. Take the pie crusts out from the freezer andpoke holes along the entire bottom of the crust using a fork. Place on a cookie sheet and bake for 12 minutes, until the crust starts to turn golden brown.
In a large bowl whisk together the cream, eggs, yolks and vanilla- set aside. In a large pan over medium heat on the stove combine the pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt, stirring constantly with a wooden spoon. Mash any chunks of yams against the side of the pan to break them up. After about ten minutes the mixture should be well incorporated, thick and somewhat shiny. Remove from heat. Slowly whisk in the cream mixture from earlier. Place a fine mesh strainer over a large bowl, pour your pumpkin mixture into the strainer, using a spatula to press it through. Once all the mixture has been pressed through the strainer re-whisk it. Don’t skip this step! It may be tedious, but this will assure a silky smooth pie texture. Fill the pie crusts up to the top, place back on the cookie sheet, and bake for10 minutes, reduce the heat to 300 and continue baking for 30-35 minutes longer. The outer edges of the pie will be set, the inside of the pie will finish cooking from the residual heat. Take the pies and place them on wire racks on the counter- do not touch the pies for 3 hours.
Serve warm with a scoop of vanilla bean ice cream on top.
Recipe adapted from Deb Perelman
No comments:
Post a Comment