Pumpkin Pie - Recipe from Price Chopper
Pumpkin Pie
All the traditional flavor of a delicious pumpkin pie with an added special ingredient, candied yams. Recipe featured in our 2019 Holiday Gatherings issue.
All the traditional flavor of a delicious pumpkin pie with an added special ingredient, candied yams. Recipe featured in our 2019 Holiday Gatherings issue.
- Preheat oven to 400°. Adjust oven rack to lowest position and place rimmed baking sheet on the rack.
- Whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Set aside.
- Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to a simmer over medium heat, 5-7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10-15 minutes.
- Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Whisk strained mixture again.
- Place pie crust in pie dish and carefully place dish on the preheated baking sheet. Pour the filling into the pie crust and bake for 10 minutes at 400°. Without taking the pie out of the oven, reduce the heat to 300°, and continue baking until edges of pie are set, 20-35 minutes longer. The center 2 inches of the pie should look firm but jiggle slightly; the pie finishes cooking with residual heat.
- Transfer pie dish to wire rack and cool to room temperature (do not refrigerate until pie has come to room temperature). Cut into wedges and serve at room temperature or chilled with whipped cream.
