Ok, I’ve made many a pumpkin pie in my life. After all, it’s my husband’s favorite pie. Homemade pumpkin pie is so good and so easy to make. Just stir it all together, pour it in the crust, and throw it in the oven. (seriously, you can make a much better one than you can buy, and it isn’t much work at all!) And, when America’s Test Kitchen said this one was better than the rest I had my doubts. In fact, I didn’t even want it to be better than the rest because it’s more work.
What? You have to pre-cook the filling? And then you have to strain it? What? I’m not going to all that work when I’m sure it tastes just like all the rest.
Well, let me say that I’ve been wrong before, and it happened again here. This is simply the best pumpkin pie I’ve ever had. Creamy. Pumpkin-y. Custardy. Sturdy without being heavy. Good balance of spice. But, I do have to disagree with them on one matter: pre-baked crust. Both the husband and I love the pie soaked crust. So I don’t pre-bake.
I highly recommend that you take a little extra time for the Thanksgiving pumpkin pie this year and make this one. Heck, make two; it’s that good!
This is the best Pumpkin Pie
Adapted from America’s Test Kitchen
Makes one 9-inch pie
1 cup heavy cream
1 cup whole milk
3 large eggs plus 2 large yolks
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin puree
1 cup drained candied yams from 15-ounce can*
¾ cup sugar
¼ cup pure maple syrup
¼ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon finely ground sea salt
1 pie crust, homemade or store-bought
Preheat oven to 400° F. 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, and set aside.
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.
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. Re-whisk mixture.
Place pie crust in pie plate and carefully place plate on the preheated baking sheet. Pour the filling into the pie crust, and bake for 10 minutes at 400° F. Without taking the pie out of the oven, reduce the heat to 300° F, and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175° F), 20 to 35 minutes longer. The center 2 inches of the pie should look firm but jiggle slightly; the pie finishes cooking with residual heat.
Transfer to wire rack and cool to room temperature and not in the refrigerator to ensure that the filling sets, 2 to 3 hours. Cut into wedges and serve at room temperature or chilled with whipped cream.
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