Spiced Pumpkin & Candied Yam Pie

1. Preheat Oven

Begin by adjusting your oven rack to its lowest position and preheating the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil to catch any spills and make cleanup easier.

2. Prepare Cream Mixture

In a bowl, whisk together the heavy cream, whole milk, eggs, egg yolks, and vanilla extract until the mixture is smooth and well combined. Set this aside for now.

3. Cook Pumpkin Mixture

In a large saucepan, combine the pumpkin puree, drained candied yams, sugar, maple syrup, grated fresh ginger, salt, cinnamon, and nutmeg. Bring this mixture to a simmer over medium heat. As it heats, stir frequently and use a spoon or masher to break down the yams. Continue to cook the mixture for about 15 to 20 minutes, until it becomes thick and shiny. This step is essential as it concentrates the flavors and ensures a smooth filling.

4. Combine Mixtures

Gradually whisk the cream mixture into the pumpkin mixture in the saucepan. Make sure everything is well incorporated and smooth.

5. Strain Mixture

Pour the combined mixture through a fine-mesh strainer into a clean bowl. Use a ladle or spatula to press the solids through the strainer, ensuring you get as much of the smooth filling as possible.

6. Fill Pie Crust

Pour the strained mixture into the warm, prebaked pie crust. The warmth of the crust helps the filling set properly.

7. Bake Pie

Place the pie on the prepared baking sheet and bake it in the oven at 400 degrees for 10 minutes. Then, reduce the oven temperature to 300 degrees and continue baking for another 20 to 35 minutes. The pie is done when the edges are set and the center reaches 175 degrees on an instant-read thermometer.

8. Cool Pie

Once baked, transfer the pie to a wire rack and let it cool for at least 2 hours to room temperature before serving. This cooling period allows the filling to firm up, making it easier to slice and serve.