120 minutes
Savor the autumnal flavors any time with this classic pumpkin pie, enhanced with the sweetness of candied yams and a blend of warm spices. It's the perfect ending to any meal, not just your Thanksgiving feast.
cups
teaspoons
cups
Unsalted Butter, cold, sliced
tablespoons
Vegetable Shortening, cold, cut into pieces
cups
Vodka, cold
tablespoons
tablespoons
cups
cups
each
teaspoons
Pumpkin Puree
0 oz
Candied Yams, drained from 15-ounce can
cups
cups
Ginger, grated
teaspoons
teaspoons
Ground Nutmeg
teaspoons
1. Crust Preparation
In a food processor, pulse 3/4 cup flour with 1/2 tsp salt and 1 tbsp sugar (about 2 pulses). Add cold butter and shortening, pulsing until dough starts to form uneven clumps (10 seconds). Evenly distribute dough, add remaining flour, and pulse (4-6 pulses). Transfer to a bowl. Add vodka and water, folding until tacky. Form a disk, wrap, and refrigerate (45 minutes to 2 days). Preheat oven with a baking sheet on the lowest rack to 400°F. Roll out dough to a 12-inch circle, fit into pie plate, and refrigerate (15 minutes). Trim, fold, and flute the dough edges. Chill until firm (15 minutes). Line the crust with foil, fill with weights, and bake on the preheated baking sheet (15 minutes). Remove weights, bake until golden (5-10 minutes). Set aside.
2. Filling Instructions
Whisk cream, milk, eggs, yolks, and vanilla. In a saucepan, simmer pumpkin, yams, 3/4 cup sugar, syrup, ginger, cinnamon, nutmeg, and 1 tsp salt (5-7 minutes), stirring and mashing yams until thick (10-15 minutes). Off heat, whisk in cream mixture. Strain into the crust. Bake at 400°F on the baking sheet (10 minutes). Reduce to 300°F, bake until set (20-35 minutes). Cool to room temperature on a wire rack (2-3 hours). Serve in wedges.
Swap out pumpkin and yams for sweet potatoes with a bit more nutmeg.
Add cayenne pepper and cinnamon, top with Mexican chocolate shavings.
Use roasted and pureed butternut squash for a sweeter and nuttier taste.
Replace sugar with pure maple syrup for a rich, autumnal flavor.
Incorporate spices like cumin, coriander, and a touch of harissa.
Partially bake the pie crust before adding the filling to create a barrier that keeps the crust crisp and prevents sogginess.
Roasting fresh pumpkin and yams concentrates flavors and caramelizes sugars, leading to a richer pie with less moisture and no soggy crust.
Begin baking the pie at a high temperature to set the crust, then reduce heat to cook the filling evenly without cracking.
Ensure that the pumpkin and yams are pureed until silky smooth for a luxurious and velvety pie filling.
Use freshly ground spices and adjust quantities to taste, ensuring a well-balanced flavor profile that enhances the pie without overwhelming it.
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