Pumpkin Pie Filling

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Ignore the my strange attempt at a pie crust. I won’t be sharing this recipe.

One of my friends just had a birthday recently, and I promised him I would bake him anything he wanted for his gift.  So I made my first pumpkin pie.  I thought it was an odd request, but I didn’t complain.  It was an excuse to whip out my America’s Test Kitchen holiday edition magazine.

I’m not usually a huge fan of pumpkin pie, but this was no ordinary pie.  Aside from the faulty and frustrating crust, it was simply scrumptious.  The pumpkin flavor was prominent, and it was just so fluffy and smooth.  The velvety filling melted on our tongues when we shoveled it into our mouths, not even bothering to take a seat at the table.  Globs of home made whipped cream topped this pie off beautifully.

Makes 1 pie/America’s Test Kitchen 

For the filling

  • 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
  • 3/4 cup sugar
  • 1/4 cup maple syrup
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pie crust

Adjust the oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 425 degrees.  Whisk cream, milk, whole eggs, egg yolks, and vanilla in medium bowl.  Set aside.  Combine pumpkin puree, yams, sugar, maple syrup, ginger, salt, cinnamon, and nutmeg in large saucepan; bring to a simmer over medium heat, 5 to 7 minutes.  Continue to simmer, 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 incorporated.  America’s Test Kitchen recommends straining the mixture through a fine-mesh strainer over a medium bowl, using a ladle or silicone spatula to press solids through.  I ignored this because my mixture was already so smooth it didn’t seem necessary.  Re-whisk the mixture and pour it into warm pie shell.  Place pie on heated baking sheet, and bake for 10 minutes.  Reduce heat to 300 degrees and continue baking until edges of pie are set and the center registers 175 degrees, 20 to 30 minutes longer.  The center should be firm but jiggle slightly.  Transfer pie to a wire rack and let cool to room temperature, 2 to 3 hours.

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